| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Korean |
Seafood |
4 |
Servings |
INGREDIENTS
| 15 |
|
Fresh oysters in shell |
| 1/2 |
c |
Cabbage |
| 1/4 |
|
Lemon |
|
|
Parsley |
| 5 |
tb |
Tomato catsup |
| 1 |
ts |
Soy sauce |
| 2 |
ts |
Red pepper powder |
| 1/3 |
ts |
Salt |
INSTRUCTIONS
COCKTAIL SAUCE
(1) Hold dry cheesecloth in left hand and place fresh oyster on cloth,
having rounded side of oyster behind and pointed end in front. Insert
small, strong knife sideways between two shells. Keeping a firm grip on
oyster and pushing against hinge, twist knife until hinge breaks. (2)
Carefully wash away any remaining shell pieces with brush dipped in water.
(3) Shred cabbage finely and place in cold water for 20 minutes. Cut lemon
into 1/4-inch-thick rings and cut in half. (4) Add tomato catsup, soy
sauce, red pepper powder and salt to make cocktail sauce. (5) Place
shredded cabbage on bottom of serving dish and top with oysters on
half-shell. Garnish with lemon and parsley and serve with cocktail sauce.
by Kyung Hwa Oh Note: *After oyster shell is opened, do not place in
water since it will lose its natural juice. This kind of dish is ideal for
appetizers.
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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