A Trio of Irish Rock Oysters, on a Bed On Angel Hair Past - BigOven 153589

A Trio of Irish Rock Oysters, on a Bed On Angel Hair Past

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Top-ranked recipe named "A Trio of Irish Rock Oysters, on a Bed On Angel Hair Past"

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Try this A Trio of Irish Rock Oysters, on a Bed On Angel Hair Past recipe, or contribute your own. "Angel Hair" and "Starter" are two tags used to describe A Trio of Irish Rock Oysters, on a Bed On Angel Hair Past.


Ingredients

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12 lg Rock Oysters
30 g Root Ginger; (peeled and
100 ml Real Oyster Sauce
4 Cloves Garlic; (peeled and
142 ml Soured Cream
2 Shallots; (finely chopped)
375 g Egg Vermicelli; (angel hair
; chopped)
20 ml Peanut oil
60 ml Chilli Sauce

Original recipe makes 4 servings

Servings  

Preparation

1. Strain shucked oysters into a non-metallic bowl or basin, using a plastic sieve and reserve oyster juice. 2. In a heated medium sized saute or frying pan, pour in peanut oil, add ginger and shallots and cook for 2 minutes. 3. Add garlic, cook for a further 1 - 2 minutes. At the same time cook the pasta as directed on packet. 4. When shallot mixture is cooked, add oyster and chilli sauce, soured cream and stir well, but do not boil. 5. Add oysters and heat until they stiffen. Do Not Overcook. 6. 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. 7. 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. NOTES : Chef:Bill Patterson

Calories Per Serving: 109 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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