This is a great alternative to Oysters Kilpatrick for people who prefer their oysters cooked.

Lap Cheong is a Chinese sausage available in most asian supermarkets.

Makes 24

Ingredients:

24 fresh oysters, opened

150gm smoked bacon or Lap Cheong, diced

10ml sesame oil

30ml soy sauce

30ml oyster sauce

20ml rice wine vinegar

1 tsp ginger, grated

1 green chilli, finely sliced

200gm course rock salt

Method:

Fry the diced bacon or Lap Cheong until slightly crispy and caramelised.

Whisk together the sesame oil, soy sauce, oyster sauce, vinegar and ginger.

Spread the rock salt out in an even layer on a baking tray and arrange the oysters on top.

Place ½ tsp of the bacon and ½ tsp of sauce on each oyster and bake in a preheated 200º C oven for about 10 minutes or until the oysters are heated all the way through and just firm.

Serve in the tray (the rock salt will keep them warm) with a couple of slices of green chilli on each oyster.