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