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 are closed and not broken. If they are open, tap them with your finger to see if they will close. Purchase and use only those that close. Use oysters soon after purchasing them; if you need to store them for a bit, put them on a tray and cover it with a damp towel. They can be refrigerated, if need be, up to three days.
Sauce
Combine vinegar, soy sauce, lemon juice, sugar, garlic, ginger, sesame oil and Sherry. Set aside. Makes about 1/2 cup.
Assembly
Scrub 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.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
