Recipe

Taiwan-Style Oysters on the Half Shell

Homemakers Best Tested
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

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Source

Homemakers Magazine: Feb./Mar. 2006

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