Oysters With Vietnamese Ginger Lime Sauce Or Shrimp Recipes
OYSTERS WITH VIETNAMESE GINGER LIME SAUCE (OR SHRIMP)
A wonderful sauce for oysters, can also be used with cooked chilled shrimp-nice change from regular shrimp cocktail sauce.
Provided by MarraMamba
Categories Healthy
Time 10m
Yield 12 oysters
Number Of Ingredients 8
Steps:
- Place the garlic, chilies and sugar and ginger in a mortar and pound into a paste. (You can also chop by hand.) Transfer to a small bowl and add the fish sauce, lime juice and water. Stir well to combine.
- Set aside for 15 minutes before serving. Drizzle over oysters or shrimp.
OYSTERS WITH GINGER MIGNONETTE
Steps:
- Whisk together mignonette ingredients and spoon over oysters.
OYSTERS WITH AN ASIAN MIGNONETTE
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 2 or 3 servings
Number Of Ingredients 9
Steps:
- Place the oysters on a plate covered in coarse salt. In a bowl, combine lime juice, shallots, yellow pepper, cilantro and ginger and mix well. Season with cracked black pepper. Place a tablespoon on each oyster. Garnish each oyster with a dollop of wasabi caviar.
OYSTERS WITH CHILLI & GINGER DRESSING
John Torode's seafood dish with a kick makes a spicy addition to a Chinese-style banquet
Provided by John Torode
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Shuck your oysters if not already prepared. Watch our video guide.
- To make the sauce, mix all the ingredients together in a small bowl. Drizzle the sauce over the oysters, then sprinkle with chopped chives and serve straight away.
Nutrition Facts : Calories 90 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 1.07 milligram of sodium
OYSTERS WITH FINGER LIME AND GINGER MIGNONETTE
In place of vinegar, finger limes give this mignonette its zing (pulp from regular limes works just as well).
Yield 6 Servings
Number Of Ingredients 8
Steps:
- Combine lime juice, oil, vinegar, soy sauce, ginger, and sugar in a small bowl. Scrape out pearls from finger lime and stir into vinaigrette. Spoon over oysters just before serving.
VIETNAMESE SHRIMP AND CRAB FRITTERS WITH CHILI-LIME SAUCE
Categories Fish Ginger Pepper Shellfish Appetizer Fry Halibut Shrimp Summer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 20 fritters
Number Of Ingredients 17
Steps:
- With machine running, drop garlic cloves through feed tube of processor and chop finely. Add sea bass and next 8 ingredients and process just until blended. Transfer to large bowl; stir in crabmeat, shrimp, cilantro and red bell pepper.
- Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil over medium-high heat to 350°F. Working in batches, drop rounded tablespoonfuls of fritter mixture into hot oil. Fry fritters until golden brown and cooked through, turning occasionally, about 5 minutes. Using slotted spoon, transfer cooked fritters to paper-towel-lined plate; drain.
- Arrange fritters on platter with lettuce leaves. Serve with Chili-Lime Sauce.
- *Available at Asian markets and in the Asian foods section of some supermarkets.
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