KYLIE KWONG'S STEAMED PACIFIC OYSTERS WITH GINGER & SHALLOTS
| Ingredients | Serves | Prep Time (Minutes) | Total Time (Minutes) |
|---|---|---|---|
| 10 | 2 | 10 | 10 |
|
INGREDIENTS |
|
|---|---|
|
6 pacific oysters, shucked but left on the half shell |
1 tablespoon of ginger julienne |
|
3 tablespoons of shaohsing wine |
¼ teaspoon white sugar |
|
½ teaspoon light soy sauce |
¼ teaspoon of sesame oil |
|
1/3 cup green shallot julienne |
2 tablespoons peanut oil |
|
¼ cup coriander leaves |
Small pinch of ground white pepper |
DIRECTIONS
Place oysters on a heatproof plate that will fit inside your steamer basket. Sprinkle oysters evenly with ginger and shaohsing wine. Place plate inside steamer over boiling water and steam, covered, for about 2 minutes.
Carefully remove plate from steamer and immediately transfer oysters, with their juices, to a serving platter. Combine sugar, soy sauce, sesame oil and shallots and sprinkle evenly over the oysters.
In a small pot, heat peanut oil until it reaches smoking point. Slowly and carefully drizzle hot oil over the oysters. Garnish with coriander and pepper and serve immediately.
*Pouring hot oil over the oysters at the end of cooking ‘scalds’ the ginger and shallots and integrates the sugar with the soy sauce and the sesame oil.