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Appetizers, Fish and Shellfish, Quick and Easy

Oysters on the Half Shell With Asian Mignonette Sauce

The briny fresh flavor of raw oysters on the half shell is enhanced by this simple Asian sauce. Serve wasabi (Japanese horseradish paste) on the side for those who want added heat. When shopping for oysters, be sure the shells ... Read more

Total time: 25 minutes | Makes 1 dozen oysters


  • 1/4 cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons sugar
  • 1 clove garlic, minced
  • 1 teaspoon minced ginger root
  • 1 teaspoon sesame oil
  • 1 teaspoon dry Sherry

Step 1Combine vinegar, soy sauce, lemon juice, sugar, garlic, ginger, sesame oil and Sherry. Set aside. Makes about 1/2 cup.


  • 1 dozen chilled oysters
  • Rock salt, for serving
  • Several slices of star fruit
  • Cilantro sprigs

Step 1Scrub shells of oysters to remove any grit. Using an oyster knife, open oysters at hinge side over bowl to catch juices. Arrange oysters on half shell on platter of rock salt with small bowl for sauce. Garnish platter with star fruit and cilantro.

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