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Heat a saucepan on medium and add the roasted pepper with the Chilli Garlic Sauce, vinegar and black pepper. Simmer for 1 minute.
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Remove from the heat and puree in a blender with the butter. In a mixing bowl, add the Gorgonzola sour cream, salt, lemon juice, garli, dill, black pepper and whisk vigorously until relatively smooth.
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In a separate mixing bowl, mix plain flour and semolina flour. Toss in the oysters until fully coated.
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Heat the oil in a large saucepan. Once oil begins to smoke, carefully fry the oysters for 1 minute until crispy. Remove from oil and place on paper towel to drain.
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To serve, spoon the buffalo sauce into the clean, empty shells. Place an oysters on the sauce, and top with the blue cheese aioli.