Asian-style duo oysters
Prep Time
Cooking Mode
24 oysters
60 mL (¼ cup) cup coconut milk
5 mL (1 tsp.) each of chopped fresh tsp ginger, curry powder, lemon juice
4 basil leaves, chopped
to taste Tabasco sauce
24 oysters
½ red apple, peeled and finely diced
60 mL (¼ cup) cup red pepper strips packed in water, drained and chopped
10 mL (2 tsp) tsp shallots, finely chopped
10 mL (2 tsp) tsp lemon zest and juice
10 mL (2 tsp) tsp rice vinegar, sesame oil, honey
24 oysters
60 mL (¼ cup) cup coconut milk
5 mL (1 tsp.) each of chopped fresh tsp ginger, curry powder, lemon juice
4 basil leaves, chopped
to taste Tabasco sauce
24 oysters
½ red apple, peeled and finely diced
60 mL (¼ cup) cup red pepper strips packed in water, drained and chopped
10 mL (2 tsp) tsp shallots, finely chopped
10 mL (2 tsp) tsp lemon zest and juice
10 mL (2 tsp) tsp rice vinegar, sesame oil, honey
Directions
1Mix together all the ingredients and use them to top 48 freshly opened oysters that have been detached from the shell. Garnish each oyster with 2-5 mL (½-1 tsp.) of garnish.
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Personal Note
Personal Note