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    Jasmine rice encrusted local oysters w/


    Source of Recipe


    WKRG
    Jasmine rice encrusted local oysters w/ marinated vegetable slaw and habernero aioli

    http://media.wkrg.com/images/scaled/media/news8/03-22-2011_recipe-200x0.jpg


    6 large raw oysters
    I cup ground jasmine rice
    Mixed julien veggies squash carrot cabbage etc.
    .25 oz sesame oil
    1 oz evoo
    .75 oz soy sauce

    Dust oysters in ground seasoned rice as you would when deep frying heat up 6 ounces canola oil In medium size cast iron pan gently Pan fry on either side til golden brown remove from oil place on paper towel / mix sesame soy and evoo in small bowl toss veggies in mixture serve with the aioli im using if you like real spicy if not use sauce of your choice

 

 

 

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