Drago Oyster is known as the world’s finest producer of fresh, live, and ready-to-eat pearls. They are known for their beautiful and vibrant color and shape as well as their firm texture and quality. They are harvested right after the pear has been formed and then cut into uniform pieces that have a round bottom. They are then placed on a platform in the oyster container, where they are allowed to float freely. As they float, they develop a sugary caramel color, which turns into a beautiful luster. It is best to pick up a drago oyster recipe from a local chef or a cookbook because they are so difficult to find.
For this delicious dish, a simple pair of gloves and a large glass of water should be on hand. Once the oysters are pungently ripe, they can be flipped and transferred to another container. Allow them to drain for about a minute before transferring them to the cleaned glasses. Drago Oyster puts their name to this fabulous beverage because the oyster is boiled in their shell. Afterward, they are covered in a thick sauce of flour, cornmeal, and salt. This thick batter coats the oysters and creates a protective membrane, so that no moisture will enter the pearl.
Drago Oyster recipe uses a sweet and salty paste to coat the oysters and create a delicious sauce. Since it is a thick, sugary caramel sauce, it goes great with any salty or sweet dish that calls for a sugary sauce. The pearl’s are so small that they will not disappear entirely from the dish, but the thick, sugary caramel coating will ensure that you will still notice them.
First, you need to gather up your Drago Oyster recipe ingredients. These include: one egg, two cups of skim milk, one cup of breading grits, four or five tablespoons of unsalted butter, and three or four medium-sized fresh clams. You will also need a measuring spoon and a wire whisk. Also, prepare a large bowl by filling it with cold water and bringing to a boil. Once the water comes to a simmer, add in the egg whites and the breading grits.
Bring the egg whites to a boil and allow them to briefly rest. Once they are done rest, remove the egg whites and place them in the top of your large bowl. Add in the butter and whisk to combine. Then, carefully fill in the bowl with your drago mollusk shell and place in the microwave for a few seconds until it is hot enough to coat.
Once the egg whites are hot enough, add in the grits and breading. Grits are essential for the success of this dish. It allows the meat to bake properly while getting that crunchy exterior. Then, place in the lobster meat and scallions. Then, place the drago oyster on top and enjoy your dinner.
The good thing about this dish is that it can be served any time of the day. It is usually served at lunch time. It goes well with a big bowl of soup as well. In fact, this dish is so popular that I have found recipes for it that are available throughout the internet. If you do not like the way mine tastes, then you can always make it differently by substituting yogurt for the breading grits. That way, it will be a completely different delicious drago omelet.
Now that you know how to make this drago oyster recipe, you can easily make a batch every week. Since it is a lobster dish, you will also be able to incorporate other great tasting ingredients into it to make it even tastier. Just use your imagination and let your sense of taste do the work. You will definitely be able to come up with a dish that will have your guests raving and eating it up.