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Cantonese-style steamed oysters
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Total Time:
30 minutes
30 minutes
Cantonese lucky oysters for New Year, cook with care to avoid overcooking.
Ingredients:
- 16 large oysters shells intact, from sustainable sources
- a few sprigs of fresh coriander
- 3 spring onions
- 5cm piece of ginger
- 2 cloves of garlic
- 2 fresh red chillies
- 1 tablespoon shaoxing rice wine or dry sherry
- 1 tablespoon light soy sauce
- 2 tablespoons dark soy sauce
- 1 teaspoon chilli bean sauce (see tip)
- 3 tablespoons groundnut or peanut oil
Instructions:
- Clean the oysters and divide between 2 plates. Steam the oysters in two batches for 5 minutes until they begin to open. While steaming, prepare the sauce by shredding the spring onions, chopping the ginger, garlic, and chili, then combining with the other sauce ingredients in a bowl. Heat oil until smoking, then pour over the sauce. Remove the first batch of oysters, discard the top shells, drizzle with sauce, and garnish with coriander. Repeat with the second batch before serving.
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