Directions:
- Preheat sauteeing pan and sauté garlic and chilis in canola oil until brown and shiny.
- Add fish sauce and lime juice to pan, stir to deglaze.
- Add spinach and basil and cook until soft.
- Press out excess water and while still hot, puree mixture in food processor and add cream.
- Top each oyster with the puree and sprinkle with bread crumbs.
- In an oven set to broil, broil until golden brown (you do not want the oysters cooked all the way through).
- Serve while hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 20.86 Kcal (87 kJ) | ||
| Calories from fat | 14.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 3% | |
|---|---|---|---|
| Cholesterol | 25.61mg | 9% | |
| Sodium | 151.6mg | 6% | |
| Potassium | 36.43mg | 1% | |
| Total Carbs | 0.85g | 0% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 0.96g | 2% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 13.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 118.65 Kcal (497 kJ) | ||
| Calories from fat | 84.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.34g | 3% | |
|---|---|---|---|
| Cholesterol | 145.67mg | 9% | |
| Sodium | 862.3mg | 6% | |
| Potassium | 207.2mg | 1% | |
| Total Carbs | 4.86g | 0% | |
| Sugars | 0.63g | 0% | |
| Dietary Fiber | 0.71g | 0% | |
| Protein | 5.47g | 2% | |
| Vitamin C | 11.6mg | 3% | |
| Iron | 1.7mg | 2% | |
| Calcium | 77.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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