Chili Sauce
- In a small pot off the heat, whisk together all of the ingredients. Season with salt. Bring to a boil. Simmer for 3 to 4 minutes. Transfer into a bowl and let cool. Cover and refrigerate. The chili sauce will keep for 1 week in the refrigerator.
Fried Oysters
- Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with several layers of paper towels.
- In a bowl, whisk together the milk, cornstarch and egg. Add the oysters and toss well to coat.
- Place the breadcrumbs in another bowl. Working one at a time, drain the oysters slightly and press into the breadcrumbs to coat well. Remove from the breadcrumbs, shaking off some of the excess. Place on a plate as you go.
- Fry half of the oysters at a time in the hot oil for 1 to 2 minutes, depending on the size, or until golden. Watch out for splattering. Drain on the baking sheet. Season with salt.
- Lay the lettuce leaves out in plates. Top with the oysters. Serve with the chili sauce.
Chef’s tip : To save time, buy pre-shucked fresh oysters.