In a bowl, mix the mirin, soy and rice wine vinegar with the diced eschallot and ginger.
Bring water in a steamer to the boil and steam the oysters on a plate for 3 minutes or until just heated through.
If you prefer a more cooked oyster, then cook for 5 to 6 minutes.
Remove the oysters from the steamer and arrange them on a service platter.
Pour the sauce evenly over the oysters and sprinkle with the finely sliced green shallots.
» Metric Converter
We offer our financial instrument- lease BG/SBLC for such business covering Aviation, real estate development, oil and gas, bio tech, heavy construction involving dams, irrigation scheme, Hospitality, Foods industry, telecoms, laboratory etc. For further details contact us with the below information.... Contact : Mr. Sorin Lassmann Email: firstname.lastname@example.org Skype ID: ls.nicu
» 9h ago