Deep-Fried Oysters With Chilli Dressing

bluemoon downunder's Note:

Another tasty and really easy to prepare appetiser from The Australian Women's Weekly's 'TAPAS: antipasto mezze'. I've also posted Eggplant (Or Aubergine) Dip, Fried Chorizo With Garlic and Zucchini and Pine Nut Bruschetta from this fabulous little cookbook. Increase or decrease the heat to suit your taste preferences. I cannot eat these: they're way too hot for me! But I've made them for friends who've loved them.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Serves: 6-8

Yield: 24.0 Deep-fr ...

• 24 oysters , on the half shell
• 1⁄3; cup cornmeal
• vegetable oil , for deep frying

chili dressing

• 2 tablespoons white wine vinegar
• ¼ cup olive oil
• 1 red Thai chile , finely chopped
• ½ teaspoon sugar
• 1 tablespoon fresh flat-leaf parsley , finely chopped

Directions:

1. Preheat the oven to slow; remove the oysters from their shells; wash the shells and place them on an oven tray and heat in the oven for 10 minutes.
2. Toss the oysters in the cornmeal; heat the oil in a large pan; deepfry the oysters, in batches, until they are lightly browned; drain the oysters on absorbent paper; and serve the oysters in the hot shells, drizzled with the Chilli Dressing.
3. Chilli Dressing: combine the ingredients in a screw-top jar and shake well.