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