Combine milk and egg in bowl to form an egg wash. Heat oil in heavy based saucepan to 180 degrees celcius. Using a mandolin, julienne carrot into 20cm noodles. Heat a small knob of butter in a pan, add grated Wasabi, and half ginger cook until full aroma. Add carrot, Wombok and half the Orange juice. Simmer for 2 minutes and remove from heat. Dry roast sugar in heavy based pan until it starts to melt. Add the rest of the ginger and orange juice, cook until golden brown. Coat Oysters in rice flour, then egg wash, then in Panko Crumbs. Drop in hot oil and cook until golden brown. Form Vegetable noodles into a nest shape, place Oysters (while still hot) on side and drizzle with Ginger caramel.
