This recipe makes 4 servings
|Per serving: about||-|
|total fat||2 g|
|sat. fat||1 g|
- Portion size: 4
Enjoy these unusual but easypickup appetizers at your next backyard barbecue. Grilled oysters have a slightly smoky flavour and, best of all, they are the supreme source of zinc.
- 1 1small onion, grated
- 1/4 cup 1/4cuphoisin sauce
- 2 2cloves garlic, minced
- 1/4 tsp 1/4tsphot pepper flakes
- 24 large 24largeraw oysteroysters, (such as Malpeque) shucked
- 2 tbsp 2tbspchopped fresh coriander
In large bowl, stir together onion, hoisin, garlic and hot pepper flakes. Pat oysters dry and add to bowl; stir gently to coat. Let marinate for 15 minutes.
Thread 2 oysters lengthwise onto each of 12 small soaked wooden skewers; place on greased grill over high heat. Brush with reserved marinade; cook, turning once, for about 2 minutes or until firm. Sprinkle with coriander.
Additional information :
Substitution: If you can't locate raw oysters, substitute 2 cans (each 133 g) whole oysters. Don't marinate them; simply brush them with marinade while grilling.
Tip: If your oysters are very big, use 2 parallel skewers to hold them in place on the grill. Look for shucked oysters in containers in the fish section of your supermarket or shuck your own if not available.