"We believe that if we eat these during New Year's time we will have fortunes for the rest of the year."
Yu is a seafood expert — her family has been in the fish processing business since she was a young girl. Her appreciation for the industry translates into her work, where she provides seasonal bounty from local waters to local homes.
1 cup Nextjen Gluten-Free Artisan Tempura Batter Mix
1 tbsp rice wine vinegar (optional)
Honey Lemon Ginger Sauce:
4 cloves garlic, minced
2 teaspoons freshly grated ginger
1/2 cup honey
juice of 2 lemons
lemon zest from 1 lemon
1 tablespoon rice wine vinegar
1 teaspoon cornstarch
sriracha (Asian hot chili sauce) to taste
2 teaspoon corn starch
Pat dry oyster meat with a cloth or paper towel.
To make the sauce: Saute garlic and ginger with some olive oil. Add the rest of the ingredients and bring to a simmer. Set aside.
In a separate bowl, whisk together tempura batter mix with water and let rest 5 minutes.
Batter each oyster and carefully fry in a 350 degree fryer. Cook 6 at a time until golden brown, about 3 minutes. Remove oyster from fryer and drain on paper towels. Serve hot with honey lemon ginger sauce.
Baked oyster recipe: Baked oyster with smoked uni butter
12 raw oysters, shucked with half shell on
1 pack smoked uni
2 cups unsalted butter, room temperature
Juice of half a lemon
2 tablespoon chives, chopped finely
Caviar or ikura for garnish, optional
Turn broiler to high setting.
To make uni butter: using a food processor, combine smoked uni and butter until smooth. Add lemon juice and blend for another 2 minutes. Set aside.
Add 1 tablespoon of smoked uni butter on each oyster. Put oysters in broiler and cook for 3 minutes or until butter starts to brown and bubble.
Be careful when taking out baked oysters. The shells can be very hot! Garnish with chives and sea salt. Serve immediately