|
12 Oysters, large
Chesapeake Bay, fresh, raw
Panko Batter (Hydroblend
Item No. 1-01069)
Water
Nama Panko
Bread Crumbs
Coating Instructions for Nama Panko
1. Combine
4 oz. Batter 1-01069 (by weight) with 6 oz. (by weight) of cold water.
Pre-Mix for 30 seconds on #1 on setting on mixer. Change to #2 setting
and mix for an additional 3-1/2 minutes. Let batter rest for 5 minutes
before using. Adjust solids as needed to achieve desired coverage. Batter
should cling well to shrimp.
2. Dredge
oysters in batter to coat well.
3. Bread
with Nama Panko, pressing breader on firmly to achieve
good coverage
(pack like a snowball). Apply Nama Panko to up to 1/3 the weight of
oyster.
5. Place three
shrimp on wooden skewer.
6. Place
on sheet tray and freeze or par-fry (in a deep fryer) for 5-10 seconds at
385ºF to set breading.
Breaded
Oyster Cooking Instructions
For Raw Breaded:
Deep Fry at 350ºF until done
For Par-fried:
Place on baking sheet and bake at 425º or fry back at 350ºF until done
Arugula Dipping Sauce for Nama Panko
Breaded Oysters
1/2
Cup Arugula, fresh
2
Teaspoon Garlic Cloves, roasted
1/4
Cup Yogurt
1
oz. Brie Cheese (ripe)
1
Pinch Salt
1
Pinch Black Pepper, cracked
Instructions for Dipping Sauce
Combine all ingredients and blend to fine, thick puree’.
Serving Suggestion
Serve dipping
sauce in a ramekin.
Dress hot fried
Nama Panko Breaded Oysters into a Raddicciho cup and serve the Arugula
Dipping Sauce on the side. |
