Crispy Fried Oyster Appetizer with California Avocados

Creamy Cilantro Dressing:

1. Mix all ingredients together.

Kimchi Vinaigrette:

1. Place all ingredients except green onion and cilantro in a blender. Blend until smooth. Add sugar as needed. Mix in cilantro and green onion.

To Assemble:

1. Heat oil in a deep fryer or a deep, heavy pot on the stove to 350°F.
2. After shucking oysters, drain in a colander. Dip each oyster in flour, shaking off excess, then dip into egg, then panko.
3. Gently place the oysters in the hot oil and fry for 1-3 minutes, until golden. Remove oysters and let drain on a paper towel lined tray.
4. On a plate, arrange the mango slices in a star pattern from the middle of the plate fanning out.
5. Mix cabbages together in a bowl with 1 Tbsp. of creamy cilantro dressing and salt and pepper. Place this mixture in the center of the mango star.
6. Place oysters around the cabbage forming a point in the middle. Drizzle 1 Tbsp. Kimchi Vinaigrette around the oysters and on the mango. Add the diced avocado around the plate and top the oysters with micro greens. Serve.