Crispy Asian Oysters with Watercress and Purple Slaw (Chow Chow)

Crispy Asian Oysters

• 40 shucked oysters, reserve liquid (save bottom shells!)
• Sea salt and fresh ground pepper, to season
• 40 leaves watercress, picked
• 40 each spring roll wrappers (not won-ton!)
• 2 eggs, beaten

Pat the oysters dry, top each with seasoning and watercress leaf.  Brush the wrappers with egg and place and oyster in each one, wrap up to a bundle and place in freezer.

Purple Slaw (Chow Chow)

• 1 head red cabbage, shaved very, very, very thin
• 1 red onion, sliced thin
• 6 scallions, sliced thin
• 2 each red peppers, diced small
• 2 each carrots, diced very, very small.
• Juice of two limes
• 2 cups rice vinegar
• ½ cup sesame oil
• 1 tablespoon sambal olek
• ¼ cup soy sauce
• Oil, for frying
• Sriracha sauce, for garnish
• Rock salt, for oyster placement

Mix together the cut vegetables and set aside. Mix the remaining ingredients together and dress the slaw.

Fill bottom of oyster shells with some of the slaw. Fry the oyster bundles until crisp. Top with a dot of Sriracha. Place the shells on rock salt. Serves 10