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Red Onion Oysters Amandine Recipe
|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)|
Calories 574 Calories from Fat 343
% Daily Value*
Total Fat 39 g59.9%
Saturated Fat 14.7 g73.7%
Trans Fat 0 g
Cholesterol 204 mg
Sodium 819.7 mg34.2%
Total Carbohydrates 24 g8%
Dietary Fiber 1.5 g5.9%
Sugars 2.1 g
Protein 32 g63.6%
Vitamin A 27.9% Vitamin C 48.5%
Calcium 5.7% Iron 91%
*Based on a 2000 Calorie diet
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.