Instructions: In a hot pan, saute garlic and chili until caramelized. Deglaze with fish sauce and lime juice. Add spinach and basil and cook until soft. Check for seasoning. Squeeze out excess water and while still hot, puree mixture in food processor and add cream.

Top each oyster with the puree and sprinkle with bread crumbs. In an oven set to broil, color oysters brown and serve immediately.

This recipe yields 4 servings.

Comments: Not named after me, but in Hong Kong there is a Jerry Tsai who is reputed to be the "Rockefeller" of Asia. Unfortunately, no relation.

Suggested Wines: Henri Germain, Tete de Cuvee Champagne, Clos des Briords, Muscadet Sevre & Maine Sur Lie, Marc Ollivier, 1996

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