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Chinese-Style Oysters
Serves 4 - 6
- 8 slices oj bacon,cut in half
- 3 1/2 oz (l 00 g) canned smoked oysters, drained
- 1 small green pepper, cored, seeded, and cut into bite-sized pieces
- 1 garlic clove, crushed
- 80z (250 g) canned water chestnuts, drained
- 1 scallion, thinly sliced
- lemon wedges, scallion brushes, and Tabasco sauce to serve
STEPS :
- Wrap half a bacon slice around each oyster and fasten securely with wooden toothpicks.
- Heat a skillet, add the bacon-wrapped oysters, and cook gently for 6-8 minutes,
until they are browned and lightly crisp. Add the green pepper, garlic, and water
chestnuts and stir-fry over high heat for 2 minutes.
- Sprinkle with the scallion slices, and serve with lemon wedges, scallion brushes,
and Tabasco.
Making scallion brushes
Trim the root end of each scallion and cut it into 2-in (5-cm)
lengths. Make several lengthwise cuts at both ends of each piece of scallion.
Put into ice water and chill for 30 minutes or until the ends curl.
If you prefer, swirl the brushes in the water to make them open out and curl more.
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