Cheong Liew

Deep-fried oysters with garlic chives in bean-curd pastry

Ingredients

12 oysters
1tsp ginger juice
1tsp rice wine
4 sheets bean-curd skin
1 large pheasant breast, finely minced and chilled
200g scallops, finely chopped and chilled
1 whole egg
1 tsp sesame oil
1 tsp salt
2 tsp sugar
1 tsp white pepper
2 tbsp tapioca starch
1 bunch garlic chives, chopped
80g pork fat, finely chopped
300g water chestnuts
peanut oil; prickly ash; lemon juice

Method

Lightly steam the oysters for one minute then marinate them in the ginger juice and wine for 20 minutes.

Reserve the liquid.

Cut the bean curd skin into strips 6cm x 10cm, wipe with acidulated water (acidulated with a little lemon juice or vinegar) and steam only to moistened stage.

In a mixer on slow speed, mix minced pheasant, scallops, egg, sesame oil, salt, sugar, pepper and tapioca starch.

Finish by adding garlic chives and pork fat and the oyster marinade.

Mix to a firm consistency.

Take a small amount of the mixture, place two oysters into the centre and roll into a log, approximately 4cm x 10cm.

Lightly brush with water and wrap in the bean-curd skins.

Place the bundles on a tray and steam for 10 minutes and then allow to cool.

Heat the peanut oil in a shallow saucepan and deep fry the bundles until golden brown. Cut into 5cm lengths and sprinkle with prickly ash and a squeeze of lemon juice.

Place a napkin on the serving dish to absorb oil and arrange the pastries on top.