Whip egg whites to hard peak. In a large stainless steel bowl, mix polenta, milk, oil and egg yolks. Fold in egg whites and corn. Add scallions, chiles, sugar, salt and pepper. Should have a consistency of thick pancake butter. Coat oysters lightly in flour. Dip oysters in batter and deep fry for 3 to 4 minutes until the fritters are GB&D (golden, brown and delicious). Season fritters immediately after frying. Place small mound of salad in the middle of a white plate and surround with fritters. Drizzle plate with emulsion. ARUGULA SALAD WITH THREE VINEGAR EMULSION: Mix all three vinegars and reduce in a stainless steel pan on low heat. Reduce by 80 percent until a syrup consistency is achieved. Place shallots, syrup, salt and pepper in a blender cup. Blend at high speed while drizzling in the oil. Check for seasoning. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A34) Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 01-20-1999 Recipe by: Ming Tsai
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|Serving Size: 1 Serving (840g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 1030 (53%)|
|Amt Per Serving||% DV|
|Total Fat 114.4g||153 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 60g|
|Polyunsanturated Fat 30.3g|
|Cholesterol 1057.5mg||325 %|
|Sodium 604.1mg||21 %|
|Potassium 883.2mg||23 %|
|Total Carbohydrate 176.3g||52 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 165.5g|
|Protein 48.4g||69 %|
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Calories per serving: 1944
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