Oysters On The Half Shell With Asian Mignonette Sauce

By á-170456

Ingredients

• SAUCE:
• 1/4 cup rice wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 2 teaspoons sugar
• 1 garlic clove minced
• 1 teaspoon minced ginger root
• 1 teaspoon sesame oil
• 1 teaspoon dry Sherry
• ASSEMBLY:
• 1 dozen chilled oysters
• Rock salt for serving
• Star fruit several slices
• Cilantro sprigs

Details

Servings 1

Preparation

Step 1

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.