Rice flour-crusted oyster po’ boy with sriracha mayo

Rice flour-crusted oyster po’ boy with sriracha mayo

By
From
Huxtabook
Makes
4
Photographer
Chris Middleton

As I did my formal chef training in the United States, I’m well versed in the many different sandwiches they make there. These were one of the first po’ boys to appear on a Melbourne menu, and they have now popped up in lots of places around town. I find them especially good when nursing a hangover.

Ingredients

Quantity Ingredient
4 small vietnamese bread rolls
125g japanese mayonnaise, (kewpie)
3 teaspoons sriracha chilli sauce, (see Note)
vegetable oil, for deep-frying
12 oysters, shucked and washed in salted water to remove any shell
rice flour, for dusting
1/2 iceberg lettuce, finely sliced

Method

  1. Slice the bread rolls in half, leaving one side intact, and warm them in a moderate oven.
  2. Mix the mayonnaise with the chilli sauce.
  3. Heat about 5 cm of vegetable oil in a large saucepan to 180°C. Test by dipping a wooden chopstick into the oil: the chopstick will sizzle when the oil is ready.
  4. Dust the oysters in the rice flour and lower them into the hot oil. Deep-fry for 1 minute, or until just cooked through and crisp. Remove from the oil using a slotted spoon and drain immediately on paper towel.
  5. Toss the lettuce through the mayo chilli dressing and place inside the warm buns. Top each bun with three oysters and enjoy!

Note

  • Sriracha chilli sauce is a Thai sauce made from chillies, vinegar, garlic, sugar and salt. Most Asian grocers stock it.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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