Ingredient:
8 streaky bacon rashers, rinds removed, cut in half
1×100 g can smoked oysters, drained
1 small green pepper, halved, deseeded, and cut into bite-sized pieces
1 garlic clove, crushed
250 g (8 oz) canned water chestnuts, drained
1 spring onion, thinly sliced
Lemon wedges and Tabasco sauce, to serve
Method:
Wrap half a bacon rasher around each oyster, and fasten securely with wooden cocktail sticks.
Heat a frying pan, add the bacon-wrapped oysters, and cook gently for 6-8 minutes until browned and crisp. Add the green pepper, garlic, and water chestnuts, and stir-fry over a high heat for 2 minutes.
Sprinkle with the spring onion slices, and serve with lemon wedges and Tabasco.
8 streaky bacon rashers, rinds removed, cut in half
1×100 g can smoked oysters, drained
1 small green pepper, halved, deseeded, and cut into bite-sized pieces
1 garlic clove, crushed
250 g (8 oz) canned water chestnuts, drained
1 spring onion, thinly sliced
Lemon wedges and Tabasco sauce, to serve
Method:
Wrap half a bacon rasher around each oyster, and fasten securely with wooden cocktail sticks.
Heat a frying pan, add the bacon-wrapped oysters, and cook gently for 6-8 minutes until browned and crisp. Add the green pepper, garlic, and water chestnuts, and stir-fry over a high heat for 2 minutes.
Sprinkle with the spring onion slices, and serve with lemon wedges and Tabasco.
