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Ingredientes
- 2 tbsp. oriental-style dark sesame oil
- 3 tbsp. vegetable oil
- 3 tbsp. reduced-sodium soy sauce
- 1/2 c. rice wine vinegar
- 2 tbsp. freshly squeezed lemon juice
- Szechaun warm chili oil
- Crushed red pepper
- 24 med. sized oysters, shucked & liquid removed
Direcciones
- Oysters are normally grilled intact till their shells pop open. Here, a spicy vinaigrette doubles as marinade and dipping sauce for shucked oysters.
- Combine sesame and vegetable oils with soy sauce, vinegar, lemon juice and as much chili oil and red pepper as your tastebuds can stand; blend well. Pour over oysters in a medium-sized bowl and marinate, covered and chill for 4 to 6 hrs, stirring or possibly shaking several times.
- Drain oysters, reserving marinade. Cover grill with a piece of wire mesh to prevent oysters from falling through slits. Cook oysters over warm coals till done, about 1 to 2 min per side. Serve with small bowls of marinade for dipping sauce.
- Serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 2 servings | |
| Calories 324 | |
| Calories from Fat 205 | 63% |
| Total Fat 23.16g | 29% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.53g | |
| Cholesterol 42mg | 14% |
| Sodium 1657mg | 69% |
| Potassium 426mg | 12% |
| Total Carbs 15.93g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.06g | 2% |
| Protein 10.82g | 17% |
