Crisp Fried Oysters with Asian Vegetable Slaw and Garlic Anchovy Aioli

Ingredients

• 30 fresh oysters, shucked, with the shells reserved
• 2 large eggs
• 2 tablespoons milk
• 1 cup quick mixing flour
• 2 cups Japanese panko bread crumbs
• 1/2 cup rock salt
• 1/2 cup black sesame seeds
• 6 fresh banana leaves, available at Asian markets
• Asian Vegetable Slaw, recipe follows
• 6 cups vegetable oil, approximately
• 1 recipe Garlic-Anchovy Aioli, recipe follows
• 6 lime wedges
• 1/4 cup peanut oil
• 3 tablespoons rice wine vinegar
• 1 lime, juiced
• 1 lemon, juiced
• 2 tablespoons soy sauce
• 1 tablespoon mirin (Japanese rice wine)
• 1 tablespoon sake
• 1 tablespoon nam pla (Thai fish sauce)
• 1 teaspoon sriracha (smooth Thai chili paste)
• 2 tablespoons sugar
• 1 teaspoon minced garlic
• 1 carrot, trimmed, peeled, and julienned
• 1 leek, trimmed, well washed, and julienned
• 1 cup shredded bok choy or other cabbage
• 1 hothouse (seedless) cucumber, well washed, trimmed and julienned
• 2 large eggs, beaten*
• 2 tablespoons rice wine vinegar
• 3 anchovy fillets, well drained and minced
• 1/2 teaspoon minced garlic
• 1/2 teaspoon turmeric
• 1 1/2 cups peanut oil
• Coarse salt and freshly ground pepper, to taste

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