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.
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