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| ORIENTAL OYSTERS |
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- Mix the last 4 ingredients and add 1/4 cup of the stock...set this aside.
- Prepare a pot of boiling water, and give the oysters a bath, lasting only a minute.
- Remove them and dry them off on paper towel, then dredge them in cornstarch.
- Deep fry the oysters, and remove to keep warm.
- Place 1 tbls peanut oil in wok, and heat to hot.
- Put ginger, garlic, habanerros and half of onions in wok, and stir fry, until fragrant, then add the oyster sauce mixture, adding a little water if it starts to get too thick, then return the oysters to the wok.
- Do not overcook the oysters when deep frying them, it is best to do these in a wok in a little peanut oil, and remove when getting brown
- Sprinkle the rest of the green onions over this dish, and place over shredded lettuce if desired.
- Serve with Thai rice
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