Recipe - A Trio Of Irish Rock Oysters On A Bed On Angel Hair Past

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

1. Strain shucked oysters into a nonmetallic bowl or basin, using a
plastic sieve and reserve oyster juice.

2. In a heated medium sized saut‚ 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.

Converted by MC_Buster.

NOTES : Chef:Bill Patterson

Converted by MM_Buster v2.0l.