Oysters On The Half Shell With Asian Mignonette Sauce Recipe - Cooking Index
Oysters On The Half Shell With Asian Mignonette Sauce Recipe - Cooking Index
When shopping for oysters, be sure the shells are closed and not broken. If they are open, tap them with your finger to see if they will close. Purchase and use only those that close. Use oysters soon after purchasing them; if you need to store them for a bit, put them on a tray and cover it with a damp towel. They can be refrigerated, if need be, up to three days.
Type: Fish, Shellfish| Sauce | ||
| 1/4 cup | 59ml | Rice wine vinegar |
| 2 tablespoons | 30ml | Soy sauce |
| 1 tablespoon | 15ml | Lemon juice |
| 2 teaspoons | 10ml | Sugar |
| 1 | Garlic clove - minced | |
| 1 teaspoon | 5ml | Minced ginger root |
| 1 teaspoon | 5ml | Sesame oil |
| 1 teaspoon | 5ml | Dry Sherry |
| Assembly | ||
| 1 | Chilled oysters | |
| Rock salt - for serving | ||
| Star fruit - several slices | ||
| Cilantro sprigs |
For the sauce, combine vinegar, soy sauce, lemon juice, sugar, garlic, ginger, sesame oil and Sherry. Set aside. (Makes about 1/2 cup)
To assemble, scrub shells of oysters to remove any grit. Using an oyster knife, open oysters at hinge side over bowl to catch juices. Arrange oysters on half shell on platter of rock salt with small bowl for sauce. Garnish platter with star fruit and cilantro.
This recipe yields 1 dozen oysters.
Each oyster with 1/2 teaspoon sauce: 44 calories; 95 mg sodium; 25 mg cholesterol; 1 gram fat; 3 grams carbohydrates; 5 grams protein; 0 fiber.
Source:
The Los Angeles Times, 01-12-2000
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