Try this Oyster Sacks recipe, or contribute your own.
Suggest a better description1. In a large skillet, melt the butter over moderate heat. Add onions and celery and cook, stirring, until softened. 2. Add thyme, garlic, crushed cayenne pepper and salt. 3. Stir in all of the oyster liquor and 1 cup of cold water. Cook over moderately high heat for 10 minutes. 4. Add Worcestershire sauce, bay leaf and 1/4 cup of the chopped scallions and cook over moderate heat for 10 minutes. 5. Stir in the oysters and bring to a boil. Whisk the cornstarch with 2 tablespoons water until smooth. Whisk it into the boiling mixture until thickened. 6. Discard the bay leaf. Remove from heat and let cool, then refrigerate until cold. 7. Cut the prettiest, longest scallion greens into 8 inch lengths and blanch in scalding water just until limp. Dry on paper towels. 8. To assemble the sacks, spoon about 1-1/2 tablespoons of the chilled oyster mixture in the center of each crepe. Gather the cr?pes up around the stuffing to form sacks and tie each one gently but securely with a scallion green. 9. In a medium saucepan, heat 4 inches of oil to 350?. Meanwhile, make the sauce. 10. Transfer all the remaining oyster mixture to a medium saucepan and stir in the heavy cream. Cook until warmed through. 11. Fry the oyster sacks in the hot oil in batches until golden brown all over. Drain on paper towels. 12. Stir the remaining 1/4 cup chopped scallions into the sauce and ladle it onto warmed plates. Set the sacks on the sauce and serve immediately. Posted to recipelu-digest Volume 01 Number 416 by RecipeLu
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 506 | ||
Calories from Fat: 400 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.5g | 59 % | |
Saturated Fat 27.5g | 138 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 163mg | 50 % | |
Sodium 162.7mg | 6 % | |
Potassium 649.6mg | 17 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 20.5g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 506
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