Mexican Oysters
Ingredients (30 portions)
| Amount | Measure | Name |
|---|---|---|
| 150.00 | g | Onions finely chopped |
| 30.00 | pc | Oyster (Belon) 000 open, raw |
| 10.00 | ml | Ginger, Grated freshly grated |
| 180.00 | g | Pepper, yellow finely chopped |
| 5.00 | g | Garlic |
| 2.00 | g | Chilli peppers, fresh |
| 240.00 | g | Tomatoes |
| 2.00 | g | Capers in can, extra fine |
| 2 Anchovy fillets, finely chopped | ||
| 80.00 | g | Lime |
| 125.00 | g | KNORR Mexican Salsa Sauce 6 x 2L |
| 20.00 | g | Coriander, fresh (Cilantro) |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 15.00 | g | Sugar |
| 1 pkt Corn Chips | ||
| 150.00 | g | Cheese, Mozarella |
| 150.00 | g | Cheese, Cheddar |
| 1 bottle Tequila | ||
| 1 bottle Tequila | ||
| 1 bottle Tequila |
Preparation
For the salsa
1. Mix onions, ginger, yellow pepper, KNORR Mexican Salsa Sauce, garlic, chilli, tomatoes, capers and anchovies together and correct seasoning.
To construct
1. Lift the oyster from its shell, place on top of a corn chip and put it back into the oyster shell.
2. Top the oyster with salsa mixture and grated mozzarella and cheddar mix and blow torch until lightly gratinated.
3. Drizzle with tequila and serve garnished with segmented lime & fresh coriander sprigs on a bed of fresh rocket.
Remark
Contains Alcohol
Recipe review
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