I'll admit to not being a huge oyster fan. I don't hate them. I just don't think they're all that special. Since I love coconut shrimp I thought I'd see what would happen if I tried it with oysters.
I found a pint package of fresh Pacific oysters at Costco. After rinsing well and trimming them up, I was left with 10 ounces or about 20 small oysters to work with.
Here's the recipe I came up with:
For the Marinade...
1 T each, finely minced SHALLOTS, LEEKS, and grated ginger
3 cloves roughly chopped garlic
Juice of 1 large lime
1/4 cup rice VINEGAR
2 T Thai chili sauce
1 T soy sauce
1 T each dried basil and Thai Seasoning Blend
2 T red pepper flakes
1/2 T cayenne pepper
1 can coconut milk (you can use reduced fat, but don't use fat free)
10 oz prepped oysters
1- Whisk the lime juice, vinegar & coconut milk together
2- Add soy sauce, chili sauce, shallots, leeks, ginger & spices. Mix evenly.
3- Add prepped oysters and toss to coat.
4- Cover and refridgerate for at least 4-6 hours.
For the coating:
2 cups shredded coconut
1 cup fine unseasoned bread crumbs
In a food processor, chop shredded coconut to the same consistancy as the bread crumbs. Mix the two together.
Remove oysters from marinade, gently shaking off some of the excess marinade. Coat the oysters with the coconut/bread crumb mixture and fry in hot peanut oil for just a few minutes until golden brown.
I served with a sort of aioli made by straining some of the marinade and bringing it to a boil with an equal part white wine. I then let it cool to room temperature.
My verdict: Won't replace coconut shrimp for me. But not horrible. There was something a little "off" in the flavor. I think it might have been the rice wine vinegar. I don't think it combined well with the flavor of the coconut. If I were to make this again, I'd leave out the vinegar and rely only on the lime juice for my acid.