Ingredients

The following ingredients have 2 Servings
  • 12 oysters, shucked or unshucked
  • 1 cm (½ in) piece ginger, finely shredded
  • 1 spring onion (scallion), finely shredded
  • ½ red chilli, finely shredded
  • 3 teaspoons light soy sauce
  • sesame oil

Instruction

  • <p><strong>1.</strong> Put your oysters on two plates, which you have covered with a layer of rock salt if possible — this will stop them tipping over and spilling their juices. Put each plate in a steamer basket and put the steamers over a saucepan of simmering water. Put the lid on and wait for a minute. If your oysters still have their shells you should be able to lift them off by now.</p> <p><strong>2.</strong> Sprinkle some ginger, spring onion and chilli on each oyster and add a quarter of a teaspoon of soy sauce and a drop of sesame oil to each. Cook for another minute with the lid on — the oysters will look slightly opaque when they are ready.</p> <p><strong>3.</strong> Serve the oysters on their bed of rock salt.</p>