Steamed And Deep Fried Dried Oyster Balls Recipes

UNCLE BILL'S STEAMED OYSTERS

Steps:

• Shuck oysters carefully and save the shell.
• Arrange oysters in a half shell on a heat-resistant plate ready for steaming.
• Heat a small frying pan over medium heat.
• Add olive oil, garlic and grated ginger and cook until pale golden, about 1 minute, stirring constantly.
• Add brandy and ignite, shaking pan to mix; cook until alcohol is burned off, about 10 seconds.
• Spoon lemon juice equally on each oyster that are arranged in the half shell.
• Spoon chili sauce equally on each oyster.
• Top each oyster with the chopped green onions.
• Place plate of oysters in a steamer.
• Cover and let steam for 6 to 8 minutes or until oysters are done to your likeness.
• Serve immediately.
• If you buy oysters already shucked, then place them in egg cups that are used for poaching eggs, also use the pan that comes with the egg cup.
• Firstly, spray each egg cup with olive oil or a good cooking oil.
• Place one oyster in each cup.
• Proceed to prepare oysters as noted above.
• Add about 3 cups of water to the steaming pan and bring to boil.
• Place the cups into poaching tray and then into the steamer.
• Cover and let steam for about 8 minutes or until oysters are done to your likeness.

STEAMED AND DEEP-FRIED DRIED OYSTER BALLS

Steps:

• 1. Soak dried oysters. 2. Shell and devein shrimp then mince or grind along with pork, fish, scallions, garlic and ginger root. 3. Blend in cornstarch, sugar, salt and pepper, mixing well. Roll soaked oysters in mixture to coat, shaping each into a ball. 4. Place oyster balls on a shallow heatproof dish and steam 20 minutes (see HOW-TO, _Steaming). Let cool, then refrigerate either several hours or overnight. 5. Beat eggs lightly. Dip oyster balls in egg then dredge in cracker meal (or fine bread crumbs). 6. Meanwhile heat oil. Add oyster balls a few at a time and deep-fry until golden. Drain on paper toweling and serve, with a seafood dip (search for "Category: Seafood Dips"). NOTE: These oyster balls, prepared in advance and deep-fried at the last minute, are usually eaten as snacks. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

OYSTER BALLS

Steps:

• Simmer oysters in their own liquor until the edges curl.
• Drain and chop finely.
• Cook sausage meat, stirring while cooking.
• Combine chopped oysters, fried sausage meat and half the beaten eggs.
• Season with salt and pepper and shape into balls.
• Dip balls into remaining egg and roll in cracker crumbs.
• Fry in deep hot fat (380F) until golden brown.
• Garnish with sliced lemon and dill pickle.