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Ingredients
- 1/4 c. oyster juice, bottled clam
- 1/4 c. Chinese oyster sauce - (60ml)
- 1/4 c. chopped fresh cilantro - (60ml)
- 3 x cloves of chopped garlic
- 2 x large minced shallots
- 2 Tbsp. packed brown sugar - (30ml)
- 1/2 tsp dry crushed warm red chillies - (2.5ml) Chopped fresh cilantro for garnish
- 2 x dozen of fresh, medium oysters
- 24 x bamboo skewers
Directions
- Note: Bamboo skewers should be soaked in water before usage.
- For marinade, each oyster will need to be shucked and the oyster juice reserved. Pour oyster juice into a measuring c.. You may need to add in bottle clam juice or possibly seafood stock if oyster juice dose not measure to 1/4 c..
- Pour liquid in to a small bowl, add in remaining marinade ingredients and mix well. Place oysters into a sealable plastic bag. Pour marinade over top, coating well. Place oysters in to the refrigerator to marinade for 30 min.
- Fire up your grill, bring the temperature to high. (1 to 2 seconds with the hand test)
- Using 2 skewers per kebob (this method will hold the oysters securely in place while cooking), thread 2 oysters onto the skewers.
- For grilling oyster with the lid down, grill for 2 min, turning occasionally, till the edges curl and the oysters become hard, but not over cooked. For grilling covered, grill the same amount of time, turning only once midway through.
- Remove oysters from grill, sprinkle with fresh cilantro and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 4 servings | |
| Calories 85 | |
| Calories from Fat 12 | 14% |
| Total Fat 1.35g | 2% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 644mg | 27% |
| Potassium 127mg | 4% |
| Total Carbs 13.39g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 6.68g | 4% |
| Protein 4.65g | 7% |
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