Some say this dish, made with oysters, bacon and Worcestershire sauce, was created by chef Ernest Arbogast or the Palace Hotel in San Francisco. The spiced-up Australian version gets a little kick from sriracha.
Ingredients
- 2 thick slices bacon
- 2 tablespoons Worcestershire sauce
- 2 tablespoons unsalted butter, melted
- 1-2 tablespoons sriracha, depending how hot you want your oysters
- 12 oysters, shucked
- Rock salt
About this recipe
MAKES 1 DOZEN
Instructions
Cook bacon slices in a pan until crisp. Drain on a paper towel and when cool, crumble into pieces. In a small bowl, combine Worcestershire sauce, melted butter and sriracha.
Heat grill. Pour a layer of rock salt on an ovenproof tray large enough to hold the shucked oysters. Arrange oysters on top of rock salt. Spoon sauce on each oyster and add bacon. Cook for 3-4 minutes.
