Taiwan-Style Oysters on the Half Shell

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By: Andrew Chase

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.

Ingredients

4-inch (10 cm) piece English cucumbers

1/2 tsp (2 mL) salt

2 tbsp (30 mL) grated daikon or red radish

1 green onion, thinly sliced

2 tsp (10 mL) rice vinegar

2 tsp (10 mL) light soy sauce

2 tsp (10 mL) lemon juice

1-1/2 tsp (7 mL) grated fresh gingerroot

1 tsp (5 mL) prepared wasabi or horseradish

Pinch white pepper

12 fresh oysters

Preparation

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.

Serving(s): 12

Nutritional Information
Per serving: about
Calories	151
Protein	14 g
Fat (total)	4 g
Sat. Fat	1 g
Carbohydrate	14 g
Fibre	1 g
Cholesterol	89 mg
Sodium	1.34 mg
Calcium	10 % RDI
Iron	86 % RDI
Vitamin A	7 % RDI
Vitamin C	32 % RDI
Folate	20 % RDI

Also in this menu:

Food for lovers

Source

Homemakers Magazine: Feb./Mar. 2006

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