Oysters on the Half Shell With Asian Dipping Sauce

By Florence Fabricant

Published January 6, 1996

Total Time
1 hour
Rating
4(7)
Comments
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Featured in: FOOD;Oysters, for Cold-Weather Craving

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Ingredients

Yield:4 servings

  • 1 tablespoon finely minced fresh ginger

  • 1 tablespoon finely minced scallions

  • 1 ½ teaspoon light soy sauce

  • 4 tablespoons rice vinegar

  • 2 dozen oysters, opened and on the half shell

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

15 grams carbs; 150 milligrams cholesterol; 248 calories; 1 gram monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 390 milligrams sodium; 29 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the ginger, scallions, soy sauce and vinegar in a dish. Allow to marinate one hour.

  2. Step 2

    Open the oysters or have a fish market open them and arrange them on the half shell.

  3. Step 3

    Serve with dipping sauce.

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Ratings

4 out of 5
7 user ratings
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Comments

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Sharon

Made this versatile dipping sauce for JM's pork sliders--it's quick and easy, and tangy. Must love ginger.

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