Sweet Chili Oysters Recipes
SWEET CHILI OYSTERS
Make and share this Sweet Chili Oysters recipe from Food.com.
Provided by Peter J
Categories Australian
Time 15m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Fill each oyster shell with grated cheese.
- Top each with a teaspoon of sweet chili sauce.
- Cook on a medium grill until cheese has melted.
SWEET CHILLI BEEF WITH OYSTER SAUCE
Very quick. Very tasty. Use any vegetables you have on hand. Also works with pork or chicken! Adapted from the Womens Weekly Stir Fry Cookbook. Serve with rice or noodles.
Provided by Tomboy
Categories Asian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a fry pan or wok.
- Add meat and stir fry till tender.
- Remove and put aside.
- Add garlic and onion to fry pan.
- Stir fry till onion is translucent.
- Add vegetables and fry quickly.
- Return the meat and add the sauces.
- Stir fry til heated through.
OYSTERS WITH CHILLI DRESSING
Make and share this Oysters With Chilli Dressing recipe from Food.com.
Provided by ballarat
Categories Healthy
Time 15m
Yield 48 oysters
Number Of Ingredients 8
Steps:
- Cut shallots (spring onions) into 5 cm lengths then shred legthwise very finely.
- Put the sweet chilli sauce, lime juice and olive oil in a bowl and mix until well combined. Add finely chopped coriander.
- Arrange the oysters on a platter on a bed of crushed ice. Place a couple of shreds of shallot (spring onion) on each oyster and serve immediately, either with a little of the dressing spooned over each oyster or, if you prefer, with the dressing served separately.
Nutrition Facts : Calories 45.7, Fat 1.5, SaturatedFat 0.3, Cholesterol 25.1, Sodium 64.2, Carbohydrate 2.9, Fiber 0.1, Protein 4.8
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- Make the sweet chili sauce: Stir together the ketchup, vinegar, soy sauce, and sugar in a small pot. Bring to a simmer over medium, stirring constantly, until sugar dissolves, about 1 minute. Whisk cornstarch into 1/2 cup cold water; add to the pot and bring to a boil, stirring constantly, until mixture thickens, about 2 minutes. Remove from heat, and set aside.
- Make the oyster omelet: Shuck oysters, reserving any juice in shells. If the oysters are large, cut them in half. Whisk the sweet potato starch into 1/4 cup water in a medium bowl. Stir in salt, oysters, and any oyster juice.
- Heat oil in a medium nonstick skillet over high. Let it get quite hot, then add the oyster mixture. Reduce heat, and let mixture set into a thick, translucent pancake with a jelly-like consistency, about 4 minutes. Stir in spinach and scallions.
- Break eggs into a bowl, stir them with a fork, then add them to the skillet. Allow to just set, then flip the omelet as gently as you can (don’t worry if it breaks). Cook until bottom is just set but eggs are still a little runny, about 1 minute. Flip the omelet onto a plate, and serve with the sweet chili sauce. (It might not be pretty, but you’re going to top it with sweet chili sauce, so it doesn’t matter.)
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