Steamed Oysters with Ginger, Chilli and Soy Dressing
Recipe by Kylie Kwong from Kylie Kwong My China
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
- Place oysters in a shallow heatproof bowl that will fit inside a steamer basket.
- 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.
- 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.
- 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.
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.
