Asian Oyster Souffle
INGREDIENTS

- dozen oysters
- 1 table sp. sweet chilli sauce
- 40 grams butter
- Small clove garlic, crushed
- 1 inch fresh ginger, grated
- 2 teasp. chopped coriander
- 2 eggs
- 100 ml milk
- 1 tablesp. lemon juice
- 2 teasp capers.
- Teaspoon each of pine nuts, grated parmesan and lemon zest.
- Generous pinch of Salt & Pepper.

METHOD

- Pre-heat conventional oven to 180 degrees Celsius.
- Leave oysters to drain in a sieve on draining board.
- Whisk the rest of the ingredients together.
- Then add oyster with as little juice as possible.
- Pour into a serving dish.
- Cook in a Bain-Marie for approx. 45 mins.
- Eat immediately with a glass of Murphy's Irish Stout.