Phyllo Crisp Oysters with Remoulade

Phyllo Crisp Oysters with Remoulade
15 Ingredients
  • 1 hard-boiled egg
  • 1/2 cup creme fraiche
  • 2 tablespoons chopped chives
  • 1 teaspoon capers, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and freshly ground pepper
  • 1/3 cup ice water
  • 1 cup store-bought tempura flour
  • 6 Malpeque oysters, scrubbed clean
  • Shredded phyllo dough (called Kaitafi), as needed
  • 3 cups vegetable oil
  • 1 cup all-purpose flour
  • Seaweed for garnish
  • Rock salt, for garnish
  • Peppercorns, for garnish
Nutrition
1231
62% daily value
6 servings
                                       
                                           
     

Fat

182% 118

Saturated

50% 10

Trans

- 1

Monounsaturated

- 82

Polyunsaturated

- 20

Carbs

12% 36

Carbs (net)

- 34

Fiber

5% 1

Sugars

- 1

Sugars, added

- 0

Protein

21% 10

Cholesterol

20% 60

Sodium

24% 574

Calcium

4% 39

Magnesium

6% 25

Potassium

4% 179

Iron

22% 4

Zinc

80% 9

Phosphorus

23% 161

Vitamin A

10% 86

Vitamin C

6% 6

Thiamin (B1)

20% 0

Riboflavin (B2)

23% 0

Niacin (B3)

16% 3

Vitamin B6

5% 0

Folate equivalent (total)

19% 77

Folate (food)

- 22

Folic acid

- 32

Vitamin B12

339% 8

Vitamin D

56% 8

Vitamin E

164% 25

Vitamin K

3% 4

Sugar alcohols

- 0

Water

- 82
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