Ingredients:
- 24 each 90/105 gm Loch Fyne Oysters
- 50ml sweet dark soy sauce
- 20gms peeled and finely chopped fresh ginger
- 1 clove og garlic finely chopped
- 50gms red pepper finely chopped
- 100gms spring onions prepared and cut on a angle
- 150ml extra virgin rapeseed oil
- 2 heads pak choi
- Freshly milled black pepper
Method:
- heat the oven to 160 degrees c
- place the soy sauce, garlic, red pepper, ginger and rapeseed oil in a medium pan, warm and allow to infuse, reserve warm
- open the oysters, remove from the shell drain off the juices and strain through a fine chinois(sieve)
- reserve the base deep shell, wash and dry, arrange on a baking sheet and heat through the oven
- make sure the oysters are free from any shell
- heat a frying pan and quickly stir fry the pak choi in 25ml of the sauce infusion and some of the oyster juice, reduce over a high heat, reserve hot
- place the oysters in the half shells and heat through the oven for 2 minutes
- bring the sauce to the boil add the spring onions, remove from the heat
- take the oysters from the oven, arrange 6 per plate, spoon the sauce over the oysters and serve with the pak choi, serve the extra sauce in a dish
- No need to use any salt in this dish!
