Perfect Oyster Shooters

BY Maria Hesse
July 4, 2018

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Photography by Illustration by Riley Davenport for Edible San Diego

These tangy, spicy oyster shooters are nothing short of addictive, even to those that might be oyster squeamish

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In fact, consider them your gateway drug to the oyster world.

Ingredients

Serves 8

4 medium-sized oysters
8 ounces sake, warmed
8 quail eggs
Ponzu sauce to taste
Sriracha to taste
Garnish scallions, thinly sliced
Garnish lemon, thinly sliced and quartered

Instructions

Shuck 4 oysters and remove from shell. Cut each oyster in half and keep chilled until ready to use.
Pour 1 ounce of hot sake into each shot glass. Crack open and drop 1 raw quail egg into each sake shot glass while the sake is still hot so the quail egg becomes lightly poached.
Add half oyster to each shot glass. Top off shot glasses with a dash of ponzu (DIY recipe here) and Sriracha to taste.
Sprinkle with scallions and garnish with lemon. Enjoy immediately.

Maria Hesse

Maria Hesse is the executive editor and designer of Edible San Diego. Her interest in functional arts led to a degree in interior design, which inspires her passion to be an advocate for sustainable living through food. She enjoys balcony gardening and designing crochet patterns in her downtime. Find her @mariafromediblesd and @waysidestudiowest on Instagram.