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| General Category : Appetizers-Snacks-Hors-d'oeuvre |
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| Food Group : Seafood-Shellfish, Vegetables |
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| Preparation Method : Other |
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| Other Criteria : Valentine's Day |
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| In Taiwan, most of the oysters are tiny – slightly bigger than a thumbnail – so they're shucked into a bowl and marinated in this sauce. With our larger oysters, it's much more attractive to present them on the half shell. |
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Ingredients
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4-inch (10 cm) piece English cucumber |
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1/2 tsp (2 mL) salt |
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2 tbsp (30 mL) grated daikon or red radish |
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1 green onion, thinly sliced |
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2 tsp (10 mL) rice vinegar |
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2 tsp (10 mL) light soy sauce |
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2 tsp (10 mL) lemon juice |
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1-1/2 tsp (7 mL) grated fresh gingerroot |
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1 tsp (5 mL) prepared wasabi or horseradish |
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Pinch white pepper |
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12 fresh oysters |
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Preparation
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Cut cucumber lengthwise and scrape out soft centres; slice thinly. In bowl, mix with salt; let stand for 15 minutes. Place in sieve, push down forcefully to squeeze out salty liquid. Place in bowl and toss with radish, onion, vinegar, soy sauce, lemon juice, ginger, wasabi and pepper.
Shuck oysters, keeping them on the half shell (the bottom curved shell). Spoon cucumber mixture and juices over each oyster. (Make-ahead: Cover with plastic wrap and refrigerate for up to 1 hour.)
Makes 12 servings.
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Nutritional information
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Per serving: about 151 cal, 14 g pro, 4 g total fat (1 g sat. fat), 14 g carb, 1 g fibre, 89 mg chol, 1,340 mg sodium. % RDI: 10% calcium, 86% iron, 7% vit A, 32% vit C, 20% folate.
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Source
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Homemakers Magazine: Feb./Mar. 2006
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