Whisk together the melted butter, garlic powder and sesame oil.
Brush the oysters with this mixture then place on flame grill and cook for 1-2 minutes.
Whisk together chili sauce, rice wine vinegar, ground black pepper, and green onion to make mignonette.
Place a portion of rock salt on appetizer plate then add four oysters per serving. Drizzle a portion of the mignonette on each oyster followed by a sprinkle of sesame seeds and serve.
Ingredients
16 ea Empire’s Treasure® Oysters, on the half shell, thawed
1/2 oz Asian Pride® Sesame Oil
1/2 tsp Magellan® Garlic Powder
10 oz Asian Pride® chili sauce
2 oz Nature's Best Dairy® Butter, Unsalted
2 oz Asian Pride® Rice Wine Vinegar
2 tbsp Magellan® Sesame Seeds
1/4 cup Peak Fresh Produce® Onion(s), Green, finely chopped on the bias
