Today I set about redeeming myself before the Oyster Gods for my lack of successful consumption of the exotic bivalve mollusc they had so generously laid before me yesterday… and this time I have come with a plan and a secret weapon.
We have decided we will be having oyster po’ bo’s… or as the boys like to call them; oysters burgers. That’s fine with me, as long as a receptacle of glutinous origins shall be transporting some fried oysters to my face, possibly aiding in the cause will be some coleslaw. But it is the oysters I am concerned about for now.
Enter the smoked chilli powder.
I shall be liberally dusting this smoked chilli powder, which I have made quite simply by chucking some long red chillis into the smoker for about 20 minutes and then grinding them into a powder, over my fried oysters as soon as they emerge from their exfoliating and rejuvenating 180C burning hot oil bath. Cunning, yes. Cunninglingus, no. Sometimes, as a parent, you need to pull a few little tricks out to ensure to get your share… or a share… or just some table scraps like a jester in the kings court. I’m just scared of the day they pass Chilli Appreciation 101…
WOOLI OYSTER PO’ BO’
Bread crumbs*, egg and flour for crumbing
1-2 slices prosciutto or speck
Fennel coleslaw (coleslaw just how you normally make it but with some slice fennel in there too)
Smoked chilli powder
Oil to shallow fry
Chips to serve
Flairy holiday shack plates to serve on
• Crumb oysters by first dredging in flour, then through beaten egg mix and then through the bread crumbs
• Heat oil in a pan over medium heat. Once oil is hot, fry oysters for 1 minute or so each side, until golden. Remove from pan and drain on kitchen paper or your mum’s best shirt
• While oysters are draining discard most of the oil from the pan and then fry prosciutto until crisp
• Put some coleslaw in your bun, followed by oysters, prosciutto and smoked chilli powder or hot sauce
• Serve with oven chips
OVEN CHIPS (sides for 4 or a full white trash meal for 1)
6 medium potatoes skin on, washed if they need a bath, cut into 1cm chips
• Blanch potatoes in boiling water for 2-3 minutes. This makes them better, trust me. Strain and allow to cool
• Put on an oven tray, splash with however much oil your fancy diet will allow and season generously
• Bake at 200C for 25 minutes, tossing regularly
• Serve with your po’ bo’
*if you want to make your own bread crumbs, which I generally do, and you don’t have a food processer handy, which I did not bring to the holiday shack, use a stale loaf (or frozen works well) and grate it to fulfill your dreams