Juice of 3 limes
1 1/2 tsp. fresh cilantro, chopped (or 1/2 tsp. dry)
1 1/2 inch piece fresh ginger, grated or chopped
2 lg. garlic cloves
1 tsp. Szechwan pepper
1 tsp. soy sauce
1 tsp. sesame oil
1/4 c. peanut or soy oil
1/2 to 3/4 lb. fresh Mozzarella cheese, cut into 1/4 to 1/2 inch cubes
10 oz. fresh oysters (1 1/2 pt.)
1/2 c. all-purpose flour
1/4 c. peanut oil
1 bunch leaf lettuce, red or green, torn

Season flour with salt, pepper, lemon pepper and seasoned salt.

In blender or processor, mix lime juice, cilantro, ginger, garlic, Szechwan pepper, soy sauce, sesame and peanut oils until smooth. Place Mozzarella cubes in small bowl, pour lime juice mixture over them and set aside for 1/2 to 1 hour.

Drain oysters and dry them with paper towels. If they are large, cut in halves or quarters. Dredge oysters in seasoned flour. Heat peanut oil in skillet. Fry oysters 2-3 minutes each side until lightly browned and crispy.

Arrange lettuce on serving platter. Remove cheese from lime juice with slotted spoon and arrange in circle on greens. Place hot oysters on cheese and drizzle with remaining dressing. Serve at once with hot, crusty French bread, fresh fruit and dry white wine--Chardonnay, Chablis or dry Chenin Blanc.