Aussie Bum Oysters
Aussie Bum Sauce
½ c Kettle Citron Vodka
½ c Heavy Cream
2T Crab Sauce (Cap Jempol Chili Seafood Sauce)*
3T Chile Oil Sauce (Yeo’s Chili Sauce hot)*
½ t Sea Salt
1t Lemon Pepper
Whisk to combine. (Makes about 1 ½ cups.)
Assembly:
Shuck 24 oysters. Place 1t Aussie Bum sauce on each oyster. Cook in oven, broiler or open grill until sauce bubbles. Serve on bed of rock salt and garnish with
lemon wedge. Makes 4 servings of 6 oysters each.
*Available at Asian Markets
