Serves 6 to 8
Ingredients:
water, for boiling
2 tablespoons cooking oil
1 medium onion, chopped
2 tablespoons chopped garlic
1/2 cup sliced shiitake mushrooms
1 tablespoon chopped finger chilies
1/4 cup diced carrots
1/3 cup chopped celery
1/4 cup chopped spring onions
extra coarse salt, for baking sheets
1/4 cup all-purpose flour
salt and pepper, to taste
2 eggs, lightly beaten
rock salt, for the baking sheets
Method:
Wash oysters thoroughly in running water. Place in a bowl and set aside.
In a casserole, heat water until it cornes to a rolling boil. Pour hot water on cleaned oysters and wait about
5 minutes or until shells open.
Rermove oyster flesh from shells and set aside.
Clean the she Is and drain them. In a skillet, heat oil and sauté onions and garlic.
Stir in mushrooms, chilies, carrots and cery. Remove from heat. Add oysters and spring onions. Mix well.
Preheat oven to 350°F. Cover 2 baking sheets th salt. Set aside.
In a bowl, combine flour, salt, pepper and eggs. Gently fold in the oyster mixture.
Spoon filling on the oyster shells. Arrange on prepared baking sheets and bake about 10 minutes.
Transfer to serving plates and serve warm. You can aiso pour the entire oyster mixture into a baking dish, omit the salt. Bake as directed.
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| Oyster Relleno Recipe |
