Panko-Crumbed Angasi Oysters, Carrot, Wasabi, and Wombok Noodles with Ginger Caramel
Panko-Crumbed Angasi Oysters, Carrot, Wasabi, and Wombok Noodles with Ginger Caramel
This dish is an exquisite combination of textures and flavors. The crispy panko-crumbed Angasi oysters provide a delightful contrast to the fresh and vibrant carrot, Wombok, and wasabi noodles. The aromatic ginger caramel sauce adds a touch of sweetness and depth, completing this culinary masterpiece. Enjoy the harmonious fusion of ingredients and tastes in this extraordinary dish.
Ingredients
Oysters
- 1 cup Panko Breadcrumbs (Japanese Style Bread Crumb)
- 3 Angasi Oysters
- 1 egg
- 1 cup milk
- 1 cup rice flour
- 1 liter Cottonseed Oil
Noodles
- 1 carrot, large
- 1 tbsp fresh grated Wasabi
- Small handful of julienne Wombok (Chinese Cabbage)
- 1 tbsp fresh grated Ginger
- 1/2 cup fine castor sugar
- 1 cup orange juice
- Butter
Instructions
Oysters
- In a bowl, combine the egg and milk to create an egg wash.
- Heat the cottonseed oil in a heavy-based saucepan to 180 degrees Celsius (350 degrees Fahrenheit).
- Gently julienne the carrot into 20cm-long noodles using a mandolin.
- In a pan, melt a small knob of butter and add the grated wasabi and half of the grated ginger. Cook until the aroma is released.
- Add the julienned carrot, julienne Wombok, and half of the orange juice to the pan. Simmer for about 2 minutes, then remove from heat.
- Dry roast the castor sugar in a heavy-based pan until it starts to melt. Add the remaining grated ginger and orange juice. Cook until the mixture turns golden brown.
- Coat the Angasi oysters in rice flour, dip them in the egg wash, and then coat them with panko breadcrumbs.
- Carefully place the coated oysters in the hot oil and fry until they are golden brown and crispy.
For Assembling the Dish
- Form the julienned carrot and Wombok into a nest shape on a serving plate.
- While the oysters are still hot, arrange them on the side of the vegetable nest.
- Drizzle the ginger caramel sauce over the oysters.
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