Red Onion Oysters Amandine
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Chicken base||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Lea and perrins sauce||2 Tablespoon|
|Lemon||1⁄2 , juiced|
|Sliced almonds||1⁄2 Cup (8 tbs)|
1) Prepare the oysters by rolling them lightly in plain white flour.
2) In cooking oil, fry the oysters till they are golden brown.
3) While the oysters are cooking, prepare the Meuniere sauce. In a large saucepan, melt the butter. Remove the pan from heat and add the chicken base, water, 2 tablespoons of flour, Lea & Perrins Sauce and lemon juice. Cook over medium flame till the sauce starts to boil, often stirring.
4) In a casserole dish, place the fried oysters and sprinkle almonds all over them. Pour the sauce generously over the oysters.
5) Serve immediately.