ASIAN OYSTER RECIPES RECIPES

OYSTER SAUTÉ IN ASIAN SAUCE RECIPE | MYRECIPES

Oyster Sauté in Asian Sauce Recipe | MyRecipes image

Provided by Chef Xinh T. Dwelley

Yield Makes 4 servings

Number Of Ingredients 18

Ingredients

4 cups water
2 (12-ounce) containers fresh oysters, drained
2 tablespoons butter
6 garlic cloves, minced
1 small onion, sliced vertically
1 teaspoon chopped lemon grass
2 celery ribs, sliced diagonally
½ red bell pepper, cut into thin strips (about 1/2 cup)
½ green bell pepper, cut into thin strips (about 1/2 cup)
1 tablespoon dry sherry
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon dark sesame oil
1 tablespoon soy sauce
2 teaspoons fresh lemon juice
3 green onions, chopped
1 tablespoon chopped fresh cilantro
Hot cooked rice

Steps:

Bring 4 cups water to a boil in a large Dutch oven. Add oysters; cook 3 minutes. Drain oysters, and set aside.
Melt butter in a large skillet over medium-high heat. Add garlic, onion, and lemon grass; sauté 2 minutes. Stir in celery and next 8 ingredients; reduce to medium heat, and cook 6 minutes or until peppers are tender. Stir in oysters, green onions, and cilantro; cook 1 minute or until thoroughly heated. Serve over rice.

JAPANESE OYSTER SHOOTERS RECIPE | ALLRECIPES

Japanese Oyster Shooters Recipe | Allrecipes image

Impress guests with these exotic Japanese oyster shooters. Sweet and salty flavors come together for a taste explosion!

Provided by ChefJackie

Categories Appetizers and Snacks Seafood

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Yield 6 oyster shooters

Number Of Ingredients 9

Ingredients

½ cup mirin (Japanese sweet wine)
3 tablespoons sake
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon wasabi powder
12 fresh oysters
6 quail eggs
¾ teaspoon tobiko (flying fish roe)
6 lemon wedges

Steps:

Whisk mirin, sake, soy sauce, rice wine vinegar, and wasabi powder together in a bowl. Allow the mixture to sit at room temperature for 2 hours so that the sediment sinks to the bottom of the bowl.
Shuck oysters and place 2 oysters in each shooter glass.
Ladle 2 tablespoons of the mirin mixture into each glass, without disturbing the sediment at the bottom. Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.

Nutrition Facts : Calories 157.2 calories, CarbohydrateContent 13.6 g, CholesterolContent 128.1 mg, FatContent 3.4 g, FiberContent 0.8 g, ProteinContent 11.4 g, SaturatedFatContent 0.8 g, SodiumContent 421 mg, SugarContent 6.7 g

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