- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 36.1
- Total Fat: 0.7 g
- Cholesterol: 11.2 mg
- Sodium: 424.6 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 0.6 g
- Protein: 2.6 g
Cucumber-wrapped Asian OystersSubmitted by: IMELDASHOEQUEEN
IntroductionFrom the foodtown magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS*** From the foodtown magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
12 half-shell oysters
1 telegraph cucumber
100g pickled ginger
White wine vinegar
Cracked black pepper
Using a vegetable peeler, peel off the flesh from the cucumber, working towards the seeds. If you work your way around the cucumber, each ribbon will have a green line of skin along one side. Once you get to the centre of the cucumber, discard the seeds and set aside the ribbons.
Please an oyster at the end of a cucumber ribbon. Place a piece of ginger on top then roll up to the ribbon. Place the oyster back in its shell and repeat the process with the others.
Drizzle each oyster with a little vinegar and a grind of black pepper. Chill until serving time.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.