Oysters in Mango Remoulade
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
*
|
| 6 | ounces |
beer
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 12 | large |
oysters
|
*
|
| ½ | bunch |
spinach
|
|
| 4 | ounces |
mango remoulade
|
* |
| ½ | cup |
corn oil
|
|
| ⅓ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
*
|
| 173.4 | ml/g |
beer
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 12 | large |
oysters
|
*
|
| 0.5 | bunch |
spinach
|
|
| 115.6 | ml/g |
mango remoulade
|
* |
| 118 | ml |
corn oil
|
|
| 79 | ml |
all-purpose flour
|
|
Directions
Mix egg yolks and beer.
Whisk in flour and salt. Set aside for 15 minutes.
Shuck the oysters and arrange the shells on a bed of rock salt.
Wash the spinach and dry thoroughly.
Roll the spinach leaves in bundles and slice thinly to make a chiffonade.
Line the oyster shells with the spinach.
Put 1 teaspoon Mango Remoulade in each shell.
Heat about ¼ cup corn oil in a large skillet on medium-high heat.
Dredge oysters in flour and dust of excess.
Dip in beer batter and fry on both sides until light brown.
Drain on paper towels and place in shells.
Drizzle with remaining remoulade and serve.
