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

• 12 lrg Rock Oysters
• 4 x Cloves Garlic, (peeled and finely minced)
• 2 x Shallots, (finely minced)
• 30 gm Root Ginger, (peeled and grated)
• 20 ml Peanut Oil
• 142 ml Soured Cream
• 100 ml Real Oyster Sauce
• 60 ml Chilli Sauce
• 375 gm Egg Vermicelli, (angel hair pasta)

1. 1.
2. Strain shucked oysters into a non-metallic bowl or possibly basin, using a plastic sieve and reserve oyster juice.
3. 2.
4. In a heated medium sized saute/fry or possibly frying pan, pour in peanut oil, add in ginger and shallots and cook for 2 min.
5. 3.
6. Add in garlic, cook for a further 1 - 2 min.
7. At the same time cook the pasta as directed on packet.
8. 4.
9. When shallot mix is cooked, add in oyster and chilli sauce, soured cream and stir well, but don't boil.
10. 5.
11. Add in oysters and heat till they stiffen.
12. Don't Overcook.
13. 6.
14. Pour the oyster juice into a pan, large sufficient to accommodate the pasta.
15. Season with grnd black pepper and bring to the boil.
16. Strain the cooked pasta and add in to the oyster juice and keep hot.
17. 7.
18. Scrub the deep shell (the bottom one) and hot in the oven.
19. To Serve
20. 8.
21. Arrange 3 oyster shells on each plate, using a fork, twist into a ball and place into each shell.
22. 9.
23. Top each with oyster and sauce, now enjoy with black Irish Wine.
24. 10.
25. You may like to top oysters with toasted flaked almonds or possibly deep fried basil leaves for extra texture and serve with a wedge of lemon or possibly lime.

oysters, garlic, shallots, ginger, peanut oil, cream, oyster sauce, chilli sauce, egg vermicelli

Taken from cookeatshare.com/recipes/a-trio-of-irish-rock-oysters-on-a-bed-on-angel-hair-past-62062 (may not work)