Spicy Oysters II

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1 cup sake
2 or 3 scallions (cut lengthwise, then finely chopped diagonally)
3-4 Tbsp. Tobiko** (flying fish roe)
1-2 Tbsp. purple pickled garlic
fresh Thai chiles to taste, stemmed and finely chopped

Instructions:

Mix all the ingredients together to make the sauce, then chill in the refrigerator for 30 minutes.

To serve, spoon the mixture on the top of your shucked raw oysters before slurping them down. This sauce possesses a myriad of rainbow colors and flavors.

**Tobiko and purple pickled garlic can be found in Asian markets or possibly a sushi bar would be willing to sell you some.