Fried Oyster with Chilli Garlic Buffalo Sauce
What you’ll need
Ingredients
- Oyster
- Plain flour 20g
- Coarse semolina flour 20g
- Raw oysters, shucked 4 pieces
- Olive oil (for deep-frying) 250g
Seasoning
- Lee Kum Kee Black Peppercorn Grinder a pitch
Sauce Mix
- Buffalo Sauce
- Red pepper, roasted and finely diced 1 pieces
- Lee Kum Kee Chilli Garlic Sauce 2tbsp
- White wine vinegar 1.5tbsp
- Lee Kum Kee Black Peppercorn Grinder a pitch
- Butter 25 g
- Blue Cheese Aioli
- Gorgonzola , crumbled 30g
- Sour cream 50g
- Kosher salt A pitch
- Lemon juice half piece
- Garlic, finely minced 1 clove
- Springs dill, finely chopped 3 sprigs
- Lee Kum Kee Coarse Ground Black Peppercorns A pitch
Dipping
- Lee Kum Kee Chilli Garlic Sauce 2tbsp
Made with
Lee Kum Kee products
How to make it
-
Heat a saucepan on medium and add the roasted pepper with the Chilli Garlic Sauce, vinegar and black pepper. Simmer for 1 minute.
-
Remove from the heat and puree in a blender with the butter. In a mixing bowl, add the Gorgonzola sour cream, salt, lemon juice, garli, dill, black pepper and whisk vigorously until relatively smooth.
-
In a separate mixing bowl, mix plain flour and semolina flour. Toss in the oysters until fully coated.
-
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.
-
To serve, spoon the buffalo sauce into the clean, empty shells. Place an oysters on the sauce, and top with the blue cheese aioli.
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