Page:The Chinese cook book.djvu/134

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108
THE CHINESE COOK BOOK

ROASTED OYSTERS


SU

HO

SEE

2½ dozen oysters
1 cup red vinegar
Sesamum-seed oil
Sugar
Salt

(a) Dry the oysters with a clean, dry cloth. Then dip in oil.

(b) String the oysters through a wire and roast until done over a charcoal fire. Have them about 1 foot above the fire.

Serve with a sauce made of the red vinegar, sesamum-seed oil, sugar, and salt.