Ginger and honey bacon wrapped oysters

A seafood lovers' delight! Succulent oysters wrapped in bacon and panfried to crispness, then glazed in ginger honey sauce.

Makes 12-18 wraps, depending on the size of the oysters
8 oz bacon, thin sliced, cut in half
1-8 oz can oysters, drained
1/4 tsp fresh ginger, finely grated
Pinch of chili powder
1 tsp honey
2 tsp hot water
Salt to taste

Add a pinch of fresh ginger, pinch of salt and chili powder on the oysters. Chill for about 30 minutes. Drain and pat them dry. Wrap them tightly in bacon strips and hold the wrap in place with a toothpick. Repeat, until all the oysters are wrapped.

In a cup, mix honey, water, chili powder, salt and ginger together. Set aside. Heat a shallow non-stick pan on medium heat.

When the pan is hot place the bacon wraps and cook for 4-6 minutes until golden brown and crisp. Flip and repeat until the bacon is crisp.

Brush the cooked wraps with honey sauce. Cook for a minute on low heat, flip and brush the other side with the sauce. Turn the heat off. Serve warm.

You can make the wraps a day ahead; rest them on a paper towel and cover in cling wrap. Bring them to room temperature before cooking. Enjoy!