Danny had many interests; flying, humanitarium issues, medicine and food. He had a kitchen outfitted with equipment you would normally see in a fine restaurant, and loved to entertain friends and associates by cooking for them. Here is one of his recipes, try it out and let me know if it's good!

Recipe By     : Danny Kaye
Serving Size  : 8   
Preparation Time : 10min
Categories    : Seafood/Fish

Ingredients
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1 C. raw oysters
1/4 C. flour
1/2 Lb. raw shrimp -- shelled and deveined
2 Tbsp. peanut -- vegetable or corn oil
1 Piece fresh ginger root -- (2-inch) peeled and cut into fine shreds
5 scallions -- trimmed and cut in 2-inch lengths
1 Tsp. light soy sauce
1 Tsp. sesame oil
salt and freshly ground black pepper to taste
1 1/2 Tbsp. cornstarch
1 1/2 Tbsp. cold water

Place oysters in mixing bowl; add flour and enough water to cover. Stir oysters in the liquid. Drain well, run under several changes of cold water and drain well again. (Flour will cleanse and plump oysters.) Prepare shrimp; set aside. Drop oysters into barely simmering water. Turn off heat. Let stand 1 minute; drain. Set aside. Repeat with shrimp. Heat oil in wok or skillet over high heat. Add ginger and scallions. Cook, stirring, 5 seconds. Add soy sauce, sesame oil, salt and pepper to taste, stirring constantly. Blend cornstarch into cold water; stir into the wok or skillet. Cook 10 seconds. Serve at once. Makes 8 servings.