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Ingredientes
- 12 lrg Rock Oysters
- 4 x Cloves Garlic, (peeled and finely minced)
- 2 x Shallots, (finely minced)
- 30 gm Root Ginger, (peeled and grated)
- 20 ml Peanut Oil
- 142 ml Soured Cream
- 100 ml Real Oyster Sauce
- 60 ml Chilli Sauce
- 375 gm Egg Vermicelli, (angel hair pasta)
Direcciones
- 1. Strain shucked oysters into a non-metallic bowl or possibly basin, using a plastic sieve and reserve oyster juice.
- 2. In a heated medium sized saute/fry or possibly frying pan, pour in peanut oil, add in ginger and shallots and cook for 2 min.
- 3. Add in garlic, cook for a further 1 - 2 min. At the same time cook the pasta as directed on packet.
- 4. When shallot mix is cooked, add in oyster and chilli sauce, soured cream and stir well, but don't boil.
- 5. Add in oysters and heat till they stiffen. Don't Overcook.
- 6. Pour the oyster juice into a pan, large sufficient to accommodate the pasta. Season with grnd black pepper and bring to the boil. Strain the cooked pasta and add in to the oyster juice and keep hot.
- 7. Scrub the deep shell (the bottom one) and hot in the oven.
- To Serve
- 8. Arrange 3 oyster shells on each plate, using a fork, twist into a ball and place into each shell.
- 9. Top each with oyster and sauce, now enjoy with black Irish Wine.
- 10. You may like to top oysters with toasted flaked almonds or possibly deep fried basil leaves for extra texture and serve with a wedge of lemon or possibly lime.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 4 servings | |
| Calories 120 | |
| Calories from Fat 79 | 66% |
| Total Fat 8.89g | 11% |
| Saturated Fat 3.35g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 951mg | 40% |
| Potassium 156mg | 4% |
| Total Carbs 8.27g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.25g | 0% |
| Protein 2.23g | 4% |
