Oysters With Sweet Citrus Soy Sauce Recipes
OYSTERS WITH SWEET CITRUS SOY SAUCE
If you love oysters and love citrus fruits, here is your ideal recipe! Recipes certainly don't come any simpler than this one! This starter is low GI and comes from 'educated cooking: 80 recipes that are easy to prepare and are low in fat'. As long as your guests love oysters and citrus juices, what could be easier? A wonderfully easy prepare-ahead dish.
Provided by bluemoon downunder
Categories Lemon
Time 5m
Yield 12 Oysters with Sweet Citrus Soy Sauce, 2 serving(s)
Number Of Ingredients 4
Steps:
- Juice the lemon and limes, combine the juices and whisk in the sweet soy sauce.
- Divide the combined juices and soy sauce across the 12 oysters and keep the oysters refrigerated until serving time.
- Serve.
Nutrition Facts : Calories 271.5, Fat 7.1, SaturatedFat 1.6, Cholesterol 150, Sodium 319.9, Carbohydrate 24.6, Fiber 2.7, Sugar 1.9, Protein 29.1
KUMAMOTO OYSTERS WITH PONZU GRANITA AND TOBIKO
Before tasting the oysters served by Tadashi Ono at New York's Matsuri, I was convinced that the best oyster is a naked one. But there is something magical about the way frozen ponzu brings out the sweetness of a plump oyster; add the crunch of tobiko and you have something absolutely extraordinary. In our version, we serve the oysters on a bed of seaweed to keep them flat and to retain their liquor. If you can't find seaweed, substitute a bed of uncooked sushi rice. Traditional ponzu (a soy citrus sauce) is made with fish stock (dashi), but we used a kelp broth instead because we found the stock too heavy.
Categories Freeze/Chill Oyster Gourmet
Yield Makes 6 hors d'oeuvre servings
Number Of Ingredients 15
Steps:
- Make granita:
- Bring kombu and water to a simmer in a small saucepan over moderate heat, then remove from heat and cool completely, about 30 minutes. Discard kombu. Transfer 5 tablespoons kombu broth to a bowl along with remaining granita ingredients and stir until sugar is dissolved. (Reserve remaining broth for another use.)
- Pour granita mixture into an 8-inch metal baking pan and freeze, stirring and crushing lumps with a fork every 20 minutes, until evenly frozen, about 1 hour. Scrape with a fork to lighten texture, crushing any lumps.
- Open oysters and assemble dish:
- Wearing protective glove, hold an oyster, flat side up, and open it at its narrow point with oyster knife. Loosen oyster from top shell with oyster knife if necessary, discarding top shell, then loosen oyster meat within curved bottom shell, keeping it in shell. Discard any loose bits of shell. Arrange oyster on bed of seaweed and repeat with remaining oysters in same manner.
- Top each oyster with a scant 1/4 teaspoon tobiko. Serve granita on the side.
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