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Directions for the Napa Cabbage Slaw
Combine all ingredients and let stand at room temperature for at least 30 minutes, stirring occasionally.
Directions for the Spicy Wasabi Cream
Combine all ingredients and whisk until smooth. Adjust seasoning with additional soy sauce as desired.
Directions for the Panko Crusted Oysters
Shuck the oysters and reserve the bottom part of the shell. Whisk together the egg and cream. Season flour with black pepper. Dredge the oysters in flour and shake off excess. Egg wash and coat with panko. Refrigerate oysters. Heat peanut oil to 350ºF in a large sauté pan - do not allow to smoke. Fry oysters until golden brown on both sides, approximately 2-3 minutes. Remove and drain on paper towel.
To plate: Put a small pile of slaw in each of the reserved oyster shells. Top with a fried oyster. Drizzle with wasabi cream and garnish with cilantro sprig.
Complement this dish perfectly with a Texas Chardonnay or other Texas white wine. | 
