Raw Oysters (Kul Hoe) Recipe
Servings: 4
Ingredients
- 15 x Fresh oysters in shell
- 1/2 c. Cabbage
- 1/4 x Lemon
- Â Â Parsley
- 5 Tbsp. Tomato catsup
- 1 tsp Soy sauce
- 2 tsp Red pepper pwdr
- 1/3 tsp Salt
Directions
- (1) Hold dry cheesecloth in left hand and place fresh oyster on cloth, having rounded side of oyster behind and pointed end in front. Insert small, strong knife sideways between two shells. Keeping a hard grip on oyster and pushing against hinge, twist knife till hinge breaks. 2.
- Carefully wash away any remaining shell pcs with brush dipped in water.
- 3. Shred cabbage finely and place in cool water for 20 min. Cut lemon into 1/4-inch-thick rings and cut in half. 4. Add in tomato catsup, soy sauce, red pepper pwdr and salt to make cocktail sauce. 5. Place shredded cabbage on bottom of serving dish and top with oysters on half-shell. Garnish with lemon and parsley and serve with cocktail sauce.
- by Kyung Hwa Oh
- Note:*After oyster shell is opened, don't place in water since it will lose its natural juice. This kind of dish is ideal for appetizers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 53 | |
| Calories from Fat 8 | 15% |
| Total Fat 0.89g | 1% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 573mg | 24% |
| Potassium 161mg | 5% |
| Total Carbs 8.51g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 4.68g | 3% |
| Protein 3.3g | 5% |
