Crispy Oyster “a la Huancaina”
Courtesy of Chef Clay Conley of Buccan
16 large oysters, shucked, shells reserved
1 cup buttermilk
2 cups flour
¾ cup semolina
3 cups vegetable oil
1 cup huancaina sauce
12 mojo ramps
¼ cup salsa criolla
Soak oysters in buttermilk for one hour. Season one cup of flour with salt and pepper. Mix semolina with remaining cup of flour and also season with salt and pepper. Remove oysters from buttermilk and dredge in regular flour. Return oysters to buttermilk and then dredge a second time in the semolina flour mixture. In a large saute pan heat vegetable oil until hot (375 degrees) Place oysters in saute pan being careful not to crowd. When crispy on one side flip over and cook other side. Remove oysters to a paper towel lined plate. (These can also be deep fried) Season oysters with salt and pepper. Place one oyster on the reserved shell. Top with a generous spoon of huancaina sauce, mojo ramps and some salsa criolla.
Huancaina Sauce:
2 tablespoons vegetable oil
2 garlic cloves
½ white onion, diced
aji amarillos 4 whole peppers or ¼ cup puree
2 cups white lobster stock
¾ cup heavy cream
1 cup queso fresco or feta cheese
4 saltine crackers
juice of a lemon
In a saucepan heat vegetable oil. Saute garlic, onions and peppers until soft. Add lobster stock and cream and reduce to approx. 1 cup. Transfer to the blender and puree with remaining ingredients.
Mojo Ramps:
12 ramps (scallions can be substituted)
3 Tablespoons Extra Virgin Olive Oil
2 cloves garlic, minced
juice of a lemon
Slice the ramps as thin as possible. In a frying pan heat oil. Add garlic and saute until golden. Add ramps and cook until soft. Add lemon and cool.
Salsa Criolla:
3 tablespoon red pepper, minced
2 tablespoon red onion, minced
2 tablespoon cilantro, julienne
¼ cup champagne vinegar
juice of a lemon
Mix all ingredients and season with salt. Let sit for several hours.
