Steamed oysters with ginger, spring onion and coriander recipe

Name: Steamed oysters with ginger, spring onion and coriander recipe
Cook time: 30 min
Yield: 2 as a starter
Cuisine: Chinese
Ingredients: 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

Kylie Kwong

March 6, 2018

Cantonese flavour combo: Steamed oysters with ginger, spring onion and coriander. William Meppem

Time:< 30 minsServes:2 as a starter

A taste I constantly crave is the classic Cantonese combination of ginger, spring onion, soy and peanut oil. The heated peanut oil is the key to this dish, as it not only scorches and 'cooks' the raw shallot and ginger, but also melts the sugar into the soy and sesame oil, creating a balanced sauce. Slice the shallots and ginger as finely as possible and take extra care not to overcook the oysters – they should be just warmed and the hot oil cooks them further.

Ingredients

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

Method

1. Bring a large saucepan or wok of water to the boil.
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.
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.
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.
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.
Tip: If you are allergic to nuts, use vegetable oil instead of peanut oil and omit the sesame oil.
You can use any type of oyster in season, and can apply this same recipe and method to fresh scallops in the half shell.
The dish pairs well with my egg noodle salad (recipe here).