Cucumber-wrapped Asian Oysters
Nutritional Info
- 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
View full nutritional breakdown of Cucumber-wrapped Asian Oysters calories by ingredient
Introduction
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*** 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***
Number of Servings: 4
Ingredients
-
12 half-shell oysters
1 telegraph cucumber
100g pickled ginger
White wine vinegar
Cracked black pepper
Directions
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.