Cucumber-wrapped Asian Oysters
- Number of Servings: 4
Ingredients
12 half-shell oysters1 telegraph cucumber100g pickled gingerWhite wine vinegarCracked black pepper
Remove the oysters from their shells and rinse them well in salted water. Set aside to drain.
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.
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.
Nutritional Info 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
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