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Kylie Kwong

Steamed Oysters with Ginger, Chilli and Soy Dressing


Serves 1 to 2

Ingredients

  • 6 Oysters shucked but left on the half shell
  • 2 tablespoons shao hsing wine
  • 2½ cm piece of Ginger finely sliced
  • 1 large Red chilli finely sliced
  • ¼ teaspoon brown sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon light soy sauce
  • ¼ teaspoon Sesame Oil
  • 2 tablespoons Peanut Oil
  • 1 Pinch of ground white pepper

Method

  1. Place oysters in a shallow heatproof bowl that will fit inside a steamer basket.
  2. Pour wine over oysters, then sprinkle with half the ginger. Place bowl inside steamer and position over a deep saucepan or wok of boiling water and steam, covered, for 2 minutes.
  3. Carefully remove bowl from steamer and transfer oysters to a serving platter, with their juices. Combine chilli, sugar, soy sauce, sesame oil and remaining ginger in a bowl and distribute evenly between the oysters.
  4. Meanwhile heat peanut oil in a small heavy-based pan until surface shimmers slightly. Carefully pout hot oil over the oysters to ‘scald’ the chilli and ginger. Sprinkle with pepper and serve immediately.
No Rating

Notes & Tips

Instead of steaming the oysters, you could briefly cook them on the barbecue before adding the dressing: just be careful not to overcook them.

Recipe Rating

5

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