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Scrub the oyster shells clean under cold running water. Open the oysters.
Wash, empty and devain the chilis and place in brine water to reduce their ‘hotness’. Blend with garlic and onion and then fry on oil.
Boil oysters in their own juice for 1 or 2 min. Mix with the chili sauce and ground bread.
The cleansed empty shells should be placed on a bed of rock salt over a flat clay dish to keep them steady and avoid spilling. Place one oyster in each shell and add the chilli sauce. Sprinkle with cheese. Cover and place on stove until the cheese melts. | 
