Asian Cajun Oysters LASCO Dish from Chef Scott Varnedoe Lightly fried oysters get an Asian spin when paired with a tangy ponzu aioli sauce. Cook/Prep Time: 30 MinutesServings: 4 Ingredients Fried Oysters 18 fresh oysters, shucked 1 qt. peanut oil Asian spice to taste (recipe follows) 3 eggs, whisked with 4 Tbsp. oyster liquor 1/2 box cornstarch 1 Tbsp. soy sauce 2 Tbsp. buttermilk Ponzu Aioli 5 egg yolks 1 Tbsp. pickled ginger juice 1 tsp. sesame oil 1/2 tsp. Sriracha 4 Tbsp. lime ponzu 1/2 tsp. Asian rice seasoning 2 Tbsp. orange juice 1 cup canola oil Salt and pepper to taste Ginger Pickled Mustard Seeds 1 cup pickled ginger juice 2 Tbsp. pickling spice (tied up in a cheesecloth) Juice of 1 lime 1 drop red food coloring 1/4 cup sugar 1 Tbsp. lime ponzu 1 cup mustard seeds Goat Cheese 1 cup honey goat cheese 1 1/2 Tbsp. sweet miso 1 Tbsp. ponzu Sesame Seeds 4 Tbsp. brown butter Pinch of salt and pepper 1 tsp. sesame oil 2 cups Malto© 2 Tbsp. ground toasted sesame seeds 1 tsp. Asian rice seasoning Pop Rocks 2 Tbsp. sparkles 1/2 Tbsp. wasabi powder 1 Tbsp. powdered sugar Salad 1/3 English cucumber, cut into small sticks 5 mint leaves, torn 2 red radishes, sliced thin 3 Tbsp. juice from pickled mustard seeds 1 Tbsp. lime ponzu Micro cilantro Directions Fried Oysters 1. Add oysters to egg wash, soy and buttermilk. Heat peanut oil to 350° (you want a quick fry with a crispy outside and soft inside). Season cornstarch with Asian spice and add oysters. Fry for 3 minutes until crispy and golden brown. Ponzu Aioli 1. Add all ingredients except for the oil to a blender. Slowly drizzle in the oil until it is completely incorporated. Keep cold until needed. Ginger Pickled Mustard Seeds 1. Add all ingredients except for mustard seeds to a medium sauce pot and bring to a boil. Add seeds, turn off flame and cover for 5 minutes. Add to a deli cup and chill until needed. Goat Cheese 1. Mix all ingredients together and keep cold until needed. Sesame Seeds 1. Mix all ingredients together to form a powder. Add additional amounts of Malto in small quantities, a little at a time, as needed. Pop Rocks 1. Mix all ingredients together completely. Add to an air tight container until needed. Salad Mix all ingredients together and toss. *To serve, add rock salt to a plate and set oyster shell halves on top. Top each shell with a fried oyster, then top oysters with aioli, sesame powder, mustard seeds, miso-whipped goat cheese and petite salad. Finish the dish with wasabi pop rocks. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!