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Ingredients (14)

  • 4 tablespoons pineapple juice
  • 2 tablespoons lemon juice
  • 3 tablespoons honey
  • 1 tablespoon chili vinegar
  • 1 tablespoon yuzu juice
  • 1 tablespoon sesame oil
  • 1/2 cup tamari
  • 2 tablespoons dried shrimp furikake
  • 1 head red cabbage
  • 1 tablespoon cornstarch
  • salt
  • freshly cracked black pepper
  • 12 fresh oysters, preferably Blue Point
  • cilantro leaves, for garnish
Nutritional Information
  • Calories311
  • Fat7.35g
  • Saturated fat1.33g
  • Trans fat0g
  • Carbs42.98g
  • Fiber5.1g
  • Sugar23.29g
  • Protein21.99g
  • Cholesterol85.23mg
  • Sodium2234.52mg
  • Nutritional Analysis per serving (4 servings) Powered by

This recipe is brought to you by our friends from Stella Artois.

These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy.

Instructions

  1. 1Blend pineapple juice, lemon juice, honey, chili vinegar, yuzu juice, sesame oil, and tamari in a Vitamix or other high-speed blender til emulsified. Stir in the dried shrimp furikake and set aside.
  2. 2Finely julienne the cabbage on a mandoline, then toss with cornstarch, salt, and pepper, and deep fry at 340° for about four minutes. Drain and divide among four to six plates.
  3. 3Spoon a little sauce over top of cabbage on each plate, then shuck oysters on top (two or three per plate, depending on number of people). Garnish with more furikake and cilantro leaves.
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