5 Questions with Peter Som

Did you know?
Peter Som is an excellent chef.

Enjoy Peter’s recipe of Panko Fried Oysters prepared for Fashion’s Night Out a few years ago!

Recipe Card

Serves 12

12 Large Shucked Oysters
1 Egg
¼ Teaspoon Salt
pinch Pepper
dash of 5-spice powder.
1 tablespoon water
1 cup Panko breadcrumbs
1 cup flour
vegetable oil for frying
Shaved Daikon for garnish. (Approximately 1 teaspoon per oyster. )

Tartar Sauce.
½ c. Mayonnaise
2 tablespoons cornichons, diced.
1 tablespoon champagne vinegar.
1 tsp. capers
1 ½ teaspoon whole grain mustard.
½ teaspoon dry mustard powder.
Pinch kosher salt
Pinch of pepper
Pinch of cayenne pepper
Mix all together in a bowl. Set aside.

Gastrique.
1 cup sugar
¼ cup water
¼ cup umeboshi vinegar
¼ cup fresh blood orange juice
¼ c. fresh lemon juice

In a saucepan heat sugar and vinegar and stir until sugar is dissolved. Bring to a boil with out stirring and simmer until sugar caramelizes and turns amber colored and thick. Remove from heat. Add citrus—which will bubble. Put back onto low heat and continue simmering till thick and syrupy.

Oysters:

Drain Oysters. Whisk egg then mix in water. Put flour in shallow dish mix in salt, pepper and 5 spice. Put panko into shallow dish. Proceed with Standard breading procedure. Dredge oysters in flour mixture, then egg, then in panko. Carefully drop into deep fryer at about 375 or until golden brown. Remove and sprinkle with sea salt and drain on paper towels.

To assemble:

In a Chinese soup spoon, add approx 1 tablespoon tartar sauce, place oyster on top. Carefully drizzle Gasrique on the oyster then top with the shaved daikon. Serve immediately & enjoy!

Comments