Buffalo Fried Oysters
What you’ll need
Ingredients
- 20 g Plain flour
- 20 g Coarse semolina flour
- 4 pcs Raw Oysters (shucked)
- 250 g Olive oil (for deep-frying)
Marinade
- A pinch of Black Pepper
Seasoning
- Buffalo Sauce
- 1 pc Red Chilli (roasted and finely diced)
- 2 tbsp Lee Kum Kee Chilli Garlic Sauce
- 1.5 tbsp White wine vinegar
- A pinch Black Pepper
- 25 g Butter
- Blue Cheese Aioli
- 30 g Gorgonzola(crumbled)
- 50 g Sour cream
- A pinch of Salt
- Half Lemon (squeezed to juice)
- 1 clove Garlic (finely minced)
- 3 sprigs Springs dill (finely chopped)
- A pinch of Black Pepper
Dressing
- 2 tbsp Lee Kum Kee Chilli Garlic Sauce
Made with
Lee Kum Kee products
How to make it
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Heat a saucepan on medium and add the roasted pepper with the Chilli Garlic Sauce, vinegar and black pepper. Simmer for 1 minute.
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Remove from the heat and puree in a blender with the butter. In a mixing bowl, add the Gorgonzola sour cream, salt, lemon juice, garlic, dill, black pepper and whisk vigorously until relatively smooth.
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In a separate mixing bowl, mix plain flour and semolina flour. Toss in the oysters until fully coated.
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Heat the oil in a large saucepan. Once oil begins to smoke, carefully fry the oysters for 1 minute until crispy. Remove from oil and place on paper towel to drain.
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To serve, spoon the buffalo sauce into the clean, empty shells. Place an oysters on the sauce, and top with the blue cheese aioli.