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Line a cookie sheet with parchment paper.
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Set aside.
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Wash and drain the oysters.
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Pat them dry.
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Wash and dry the shells and set them aside.
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6
Whisk together the eggs and milk.
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Place the flour into a plastic bag and the panko bread crumbs onto a shallow dish.
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Working with a few at a time, place the oysters into the flour and shake to coat.
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Dip the oysters into the egg mixture and then into the bread crumbs.
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Place the coated oysters on the prepared cookie sheet and continue coating until you have prepared all of the oysters.
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(If not frying immediately, cover and refrigerate).
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Combine the rock salt and sesame seeds in a small bowl.
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Lay a banana leaf out on each of 6 plates.
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Place an equal portion of the salt mixture in the center of each leaf.
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Arrange 5 oyster shells around the banana leaf and fill each one with Asian Vegetable Slaw.
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Heat the oil to 365 degrees on a candy thermometer in a deep-fat fryer.
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Working with a few at a time, drop the breaded oysters into the hot fat and fry for about 1 minute or until golden.
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Using a slotted spoon, lift the oysters from the fat and drain on paper towels.
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Continue frying until all of the oysters are cooked.
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20
Place a fried oyster on top of each slaw-filled shell.
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Spoon a small dot of Garlic-Anchovy Aioli on the top of each oyster.
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Place a lime wedge next to each oyster and serve.
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In a medium bowl, whisk together the peanut oil and rice wine vinegar.
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Add the lime and lemon juices and whisk to combine.
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Whisk in the soy sauce, mirin, sake, nam pla, and sriracha.
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When well combined, stir in the sugar and garlic.
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Set aside.
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28
Place the carrot and the leek in boiling salted water for 30 seconds to set the color.
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Immediately drain and refresh under cold running water until well chilled.
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30
Pat dry.
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31
Place the blanched carrot and leek in a mixing bowl along with the bok choy and cucumber.
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Add the reserved sauce and toss to combine.
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Cover and refrigerate for 2 hours before serving.
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Place the eggs and vinegar in a mixing bowl and whisk vigorously to combine.
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(If you are concerned about the safety of eating uncooked eggs, replace the above ingredients and the peanut oil with 1 1/2 cups fine-quality mayonnaise, which can be seasoned with the anchovies, garlic, and turmeric.)
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Add the anchovies, garlic, and turmeric and whisk to blend.
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Slowly whisk in the oil, beating until the mixture is the consistency of mayonnaise.
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38
Taste and adjust the seasoning with salt and pepper.
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39
Store, covered and refrigerated, for up to 3 days.
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40
*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
