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. http://atomic-temporary-17826715.wpcomstaging.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.
Boy howdy!
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.
And prepared the usual suspects for toppings.
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
Cornstarch
1 egg, beaten
Panko bread crumbs
Peanut oil
1 baguette, cut in half and toasted
Lime chilli mayonnaise
Cucumbers, thinly sliced
Red onion, thinly sliced
Jalapeno, sliced
Coriander leaves
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.
If you think it’s genuinely better than just swallowing them raw, then I’ll give it a try?
Whoa Josh! That lamb on your site is truly edible! Yes, I don’t like my oysters raw either. But you will love these!
These photos look delicious. I’ve never tried oysters… they just really don’t appeal to me.
As in everything, frugal, I think it’s the way things are prepared. Go to New Orleans and have them fry them up for you. After that, I think you’ll break down and make them 🙂
Just love those flavours – lime chilli mayonnaise is very sexy but then you flaunt Panko at me – I’ve been recommended to get these Panko things that I have only heard in rumour and drunken conversation, but they sound good.
Get the panko.
Long to be close enough to the sea to be able to buy that divine sea food that you are stuffing yourself with! But i am in the midwest, the only wave here is waving through the corn. The good news is that soon I am sending my lambs off to be returned in little white packages and then we will be cooking! i will be back! c
Hey! You are in New Zealand, with the good lamb! There’s nothing like it! You want oysters, just go on vacation. You’ve got the good stuff right at home 🙂
No i am FROM New Zealand, I live IN the midwest, US. so no oysters out here for me.. and if you want lamb you grow your own, which we do, so I am going to visit that josh guy and see if what he does is better than what i do! c
Bummer c! Your lambs are not eating that sweet New Zealand grass. I wonder what they taste like, says Rosemary, the lamb snob 🙂
What a great post. That sandwich makes me think of a po boy. I love the mayo too and the salsa.
You are right Greg, banh mi are usually not made with oysters. I just took the vegetables and toppings of a traditional banh mi and added oysters. Worked!
Well, I’m no expert on banh mi. But I do love a good po boy. This looks awesome to me.
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The oysters look great. Never tried it and I don’t think I’ll like them raw nonetheless great photos. Can’t wait for your next post.
Thank you myFudo.
I’ve never had oysters any other way other than raw because there just so delicious. But when I eventually resist the raw ones and get round to cooking them this is just the kind of thing I’d love to try. Thanks for sharing 🙂
Thanks for visiting Stu. That chicken noodles soup on your blog looks awesome!
Your photos are so tasty and gorgeous looking photos!! That lime chilli mayonnaise is moth watering!
I have to give credit to Roger for the photos but the lime chilli mayonnaise is mine!
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Hello ! We absolutely love your recipe and your food pictures, we would be glad if you could submit it to our site. Cheers 🙂
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Hello. I’m interested in reproducing this recipe in an article I’m writing for Organic Gardening magazine. Can you email me so I can send you a courtesy use agreement? Thank you, Brian (brian@edibleeastend.com)
Hi Brian. What is a courtesy use agreement? If you reproduce the recipe, just refer to my blog site. That’s courtesy enough 🙂
Will do. Thank you.