Steamed Oysters with Ginger and Scallion Recipe

Chinese · Appetizer · 18 min total

A classic Cantonese-style preparation that highlights the natural brininess of oysters with the aromatic kick of ginger and scallion, steamed to perfection in just minutes.

Ingredients

• 12 fresh oysters, shucked and on the half shell
• 2 tablespoons ginger, finely julienned
• 4 scallions, thinly sliced on the diagonal
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/4 cup water
• 2 tablespoons vegetable oil

Instructions

1. Arrange the shucked oysters on a heatproof plate that fits in your steamer. Set aside.
2. In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and water. Set aside.
3. Scatter the julienned ginger evenly over the oysters.
4. Place the plate in a steamer over high heat. Steam for 6-8 minutes, until the oysters are just cooked through (edges curl slightly).
5. Carefully remove the plate from the steamer. Drizzle the sauce mixture over the hot oysters.
6. Top with sliced scallions. In a small saucepan, heat vegetable oil until shimmering, then carefully pour the hot oil over the scallions and ginger to sizzle and release their aroma.
7. Serve immediately.

Tips

• For best results, use freshly shucked oysters. If you prefer, you can steam the oysters in their shells until they open, then remove the top shell and proceed.
• Adjust the amount of ginger and scallion to your taste.
• Serve with steamed rice or as part of a multi-course meal.

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