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Recipe Name: A Trio Of Irish Rock Oysters, On A Bed On Angel Hair Past Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

12 Rock Oysters
4 Cloves Garlic, peeled and
2 Shallots, finely chopped
30 Gram(s) Root Ginger, peeled and
20 Peanut Oil
142 Soured Cream
100 Real Oyster Sauce
60 Chilli Sauce
375 Gram(s) Egg Vermicelli, angel hair
Strain shucked oysters into a non-metallic bowl or basin, using a
plastic sieve and reserve oyster juice. In a heated medium sized saut
or frying pan, pour in peanut oil, add ginger and shallots and cook
for 2 minutes. Add garlic, cook for a further 1 - 2 minutes. At the
same time cook the pasta as directed on packet. When shallot mixture
is cooked, add oyster and chilli sauce, soured cream and stir well,
but do not boil. Add oysters and heat until they stiffen. Do Not
Overcook. Pour the oyster juice into a pan, large enough to
accommodate the pasta. Season with ground black pepper and bring to
the boil. Strain the cooked pasta and add to the oyster juice and keep
warm. Scrub the deep shell (the bottom one) and warm 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 deep fried basil leaves for
extra texture and serve with a wedge of lemon or lime. Converted by
MC_Buster. NOTES : Chef:Bill Patterson Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 355
Calories From Fat: 113
Total Fat: 12.9g
Cholesterol: 37.4mg
Sodium: 852.6mg
Potassium: 923.7mg
Carbohydrates: 40g
Fiber: 8.6g
Sugar: 16.4g
Protein: 23.8g

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