Instructions: 1. Shell oysters. Mince ginger root; then combine with soy sauce and sherry. Add to oysters and let stand 15 minutes, turning occasionally.

Drain, discarding marinade.

2. Meanwhile crush nutmeats almost to a powder. Cut each bacon strip crosswise in 4 sections. Sliver smoked ham. Cut scallion stalks in 1/2-inch sections.

3. Dip each oyster in crushed nutmeats; then top with a few ham slivers and a piece of scallion. Wrap oysters in bacon sections.

4. Beat egg lightly and blend to a batter with flour, salt and pepper. Dip wrapped oysters in batter to coat.

5. Meanwhile heat oil. Add oysters, a few at a time, and deep-fry until crisp and golden. Drain on paper toweling.

6. Arrange on a bed of shredded lettuce. Garnish with lemon wedges and Chinese parsley. VARIATION: For the smoked ham, substitute Chinese sausage.

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