Ingredients
The following ingredients have 4 Servings
- 6 freshly shucked Sydney rock oysters on the half shell
- 1 tbsp shao hsing wine or dry sherry
- 2cm x 1.5cm knob (10g) ginger, cut into fine julienne strips
- ½ tsp white sugar
- 1 tbsp light soy sauce
- ¼ tsp sesame oil
- 2 spring onions, cut into fine julienne strips
- 1 tbsp peanut oil
- pinch freshly ground white pepper
- ½ bunch coriander, leaves picked
Instruction
- <p>1. Bring a large saucepan or wok of water to the boil.</p> <p>2. Arrange oysters, shell-side down, in a single layer in a heatproof shallow bowl that will fit inside a large steamer basket. Pour wine or sherry over oysters, then sprinkle with the ginger.</p> <p>3. Place bowl inside steamer and cover with the lid. Position the steamer over the pan or wok of boiling water and steam for two minutes or until oysters are just warm.</p> <p>4. Using tongs, remove the oysters from the steamer, being extra careful not to spill any of the cooking juices, and arrange on a serving platter. Pour any liquid left in the bowl over the oysters, sprinkle over sugar, drizzle with the combined soy sauce and sesame oil, then scatter over the spring onion.</p> <p>5. Heat peanut oil in a small saucepan until moderately hot, then carefully pour over oysters. Sprinkle with pepper, scatter over coriander and serve immediately.</p> <p><b>Tip:</b> If you are allergic to nuts, use vegetable oil instead of peanut oil and omit the sesame oil.</p> <p>You can use any type of oyster in season, and can apply this same recipe and method to fresh scallops in the half shell.</p> <p>The dish pairs well with my egg noodle salad (<a href="https://www.goodfood.com.au/recipes/egg-noodle-salad-with-chinese-barbecue-pork-and-pickled-carrots-20180306-h0x2j3" target="_blank">recipe here</a>). </p>
