Ingredients: oysters, cornstarch, shallots, lemongrass, kaffir lime leaves, chopped green onions, chili sauce, etc.
Instructions: Coat the oysters with a suitable amount of cornstarch and deep-fry them until they turn slightly golden. In a separate bowl, mix together shallots, lemongrass, kaffir lime leaves, chopped green onions, and chili sauce to create a special sauce. Drizzle the sauce over the fried oysters, and serve.
Scene 1: A luxurious and elegant display with a blue plate trimmed in gold, complemented by a petal-shaped arrangement.
The combination of gold and blue creates a striking contrast, while the golden-fried oysters and fresh green lettuce add a vibrant touch. The intricate gold-trimmed design of the plate, along with the petal-like radiating arrangement of the oysters, exudes a regal and aristocratic ambiance throughout the entire presentation.
Plating Method
① First, spread a layer of shredded carrots at the bottom of the plate.
② Next, arrange the cleaned oyster shells in the shape of six petals.
③ Place lettuce on top of the oyster shells, and in the center of the six shells, add a lettuce leaf folded into a bud shape. Finish by placing a carved carrot flower on top.
④ Place the fried oysters on the lettuce, drizzle with sauce, and garnish with cilantro on top of the sauce for decoration.
Plating Tip: When plating oysters or other shellfish, you can first lay a layer of shredded carrots on the bottom of the plate. This not only prevents scratches on the plate but also keeps the shells from sliding, ensuring the plating design remains intact.
Scene 2: A fan-shaped arrangement fills half of the white square plate, with mint leaves adding a fragrant touch.
The rounded white square plate emphasizes an asymmetrical presentation, where spicy fried oysters are displayed in a fan shape, deliberately leaving the other half of the plate for decoration. This clever design allows the small square plate to showcase an enchanting visual. The mint leaves and carved carrot flowers on the plate serve as eye-catching highlights.
Plating Method
① First, spread shredded carrots in the triangular area between two opposite corners of the plate as a base, leaving half of the space empty.
② Arrange the cleaned oyster shells in a fan shape over the bed of carrots.
③ Place a lettuce leaf folded into a bud shape in the center of the fan, and top it with a carved carrot flower, garnished with a mint leaf for added fragrance.
④ Lay lettuce leaves over the petal-like oyster shells.
⑤ Finally, place the fried oysters on top of the lettuce, drizzle with sauce, and garnish with cilantro to complete the dish.
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