Sweet and Spicy Sesame Oysters

Main Course

Recipe courtesy of Chef Greg Reggio, The Taste Buds/Zea, New Orleans, LA

Serves 36 hors d'oeuvres, 12 appetizers, 6 entrees

  • 36 shucked fresh Louisiana oysters
  • 3/4 cup sweet, thick Chinese soy sauce or Indonesian soy sauce (kejap manis)
  • 2 ounces chile-garlic sauce
  • 2/3 cup self-rising flour
  • 2/3 cup self-rising yellow corn meal
  • 2/3 cup self-rising white corn meal
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1/2 gallon (approximately) peanut oil
  • 1 cup sweet chile sauce
  • 1 bunch fresh basil leaves, cut into thin strips
  • 1/4 cup toasted sesame seeds

Sweet and Spicy Sesame Oysters

Sweet and Spicy Sesame Oysters

Click image to enlarge


Strain the oyster liquor into a container to remove grit and refrigerate or freeze for future use.
Set the oysters aside.

Combine the soy sauce with the chile-garlic sauce and mix well.
Set aside.

In a small bowl, evenly combine the flour and the yellow and white corn meals and season with salt and pepper. Dredge each of the oysters in the flour mixture, lightly coating them, then gently shake them to remove excess flour.
Set aside.

Place a large, heavy pot or Dutch oven no more than one-third full of peanut oil over high heat (or, set a deep fryer to 350°F).
Set the oven temperature to 200°F.
Line a baking sheet with paper towels and place it in the oven.
When the oil reaches the correct temperature, use tongs to drop each oysters in the hot oil and fry until golden. Using a slotted spoon, transfer the oysters to the warm oven until all of them have been fried.

On each serving plate, pool equal amounts of the combined soy and chile-garlic sauces. Place an oyster on each puddle of sauce. Spoon some of the sweet-chile sauce on top of each oyster. Sprinkle each oyster with some of the basil strips and sesame seeds.
If serving as hors d’oeuvres or canapés, offer toothpicks.

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