1. Shell oysters. Mince ginger root; then combine with soy sauce and sherry. Add to oysters and let stand 15 minutes, turning occasionally. Drain, discarding marinade. 2. Meanwhile crush nutmeats almost to a powder. Cut each bacon strip crosswise in 4 sections. Sliver smoked ham. Cut scallion stalks in 1/2-inch sections. 3. Dip each oyster in crushed nutmeats; then top with a few ham slivers and a piece of scallion. Wrap oysters in bacon sections. 4. Beat egg lightly and blend to a batter with flour, salt and pepper. Dip wrapped oysters in batter to coat. 5. Meanwhile heat oil. Add oysters, a few at a time, and deep-fry until crisp and golden. Drain on paper toweling. 6. Arrange on a bed of shredded lettuce. Garnish with lemon wedges and Chinese parsley. VARIATION: For the smoked ham, substitute Chinese sausage. From
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 111 (44%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||16 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 91.7mg||28 %|
|Sodium 518mg||18 %|
|Potassium 337.6mg||9 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 20.2g|
|Protein 12.2g||17 %|
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Calories per serving: 252
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