I guess I forgot to note in my last post on taboureich or rose oysters that these are supposed to be Sarkozy’s favorite oysters. https://cookinginsens.wordpress.com/2011/08/15/step-away-from-the-fish-market/ When we were back in the fish market today, the owner mentioned this again. Yeah, yeah. Just put them in the jar.
After eating these oysters grilled, we just felt we needed more. Since these were the large size we usually get in the States, I decided to try them fried in a Vietnamese Banh Mi sandwich. Fabulous!
But, before we go there, I have to talk about the leftover gamba tail salad I made with tomato avocado salsa. Because we were so greedy when we went to the fish market on Monday, we had 2 grilled gambas tails left over. They were so big, that I was able to make salads for today’s lunch. I made a tomato avocado salsa because I had a lot of tomatoes that were gifted to me by M. Parret.
This is a lovely fish market and oyster bar. Everyone is so friendly and they make an effort at speaking English because I have “American” written all over my accent.
Anyway, I made a lime chilli mayonnaise that was meant for these banh mi sandwiches, especially if you are using oysters.
Sarkozy’s Oysters Banh Mi
2 carrots, cut into match sticks
1 daikon or 1 white radish or 2 cups radish, cut into match sticks
1/2 cup rice vinegar
1/2 cup sugar
1/2 tsp salt
12 oysters, shucked, rinsed and patted dry
1 egg, beaten
Panko bread crumbs
1 baguette, cut in half and toasted
Lime chilli mayonnaise
Cucumbers, thinly sliced
Red onion, thinly sliced
Blend the vinegar, sugar and salt until dissolved. Pour over the carrots and daikon, refrigerate for 2 hours or overnight.
Dredge the oysters in cornstarch, then dip in the egg, then in the bread crumbs. Fry in the peanut oil until pleasantly brown.
Spread the lime mayonnaise on the baguette, then layer with cucumber, the oysters, the pickled carrots and daikon, the onion, the jalapeno and the coriander leaves. Eat.
Lime Chilli Mayonnaise
1/4 cup of mayonnaise
1 tsp of Vietnamese garlic chilli sauce
Juice from 1/2 lime
Blend all ingredients and refrigerate.