Cantonese-style steamed oysters

Name: Cantonese-style steamed oysters
Total time: 30 min
Yield: 4
Cuisine: chinese
Ingredients: 16 large oysters shells intact, from sustainable sources; a few sprigs of fresh coriander; 3 spring onions; 5cm piece of ginger; 2 cloves of garlic; 2 fresh red chillies; 1 tablespoon shaoxing rice wine or dry sherry; 1 tablespoon light soy sauce; 2 tablespoons dark soy sauce; 1 teaspoon chilli bean sauce (see tip); 3 tablespoons groundnut or peanut oil

Dairy-freedf

“The word ‘oyster’ in Cantonese sounds like ‘good things’, so they are often on the New Year menu. Watch the oysters carefully to prevent overcooking. ”

Serves 4

Cooks In30 minutes

DifficultyShowing off

Jamie Magazine Seafood Chinese Starters

Nutrition per serving

Calories 132 7%
Fat 10.4g 15%
Saturates 2g 10%
Sugars 1g 1%
Protein 5.5g 11%
Carbs 3g 1%

Of an adult's reference intake

Jamie Magazine

By Ken Hom

Tap For Method

Ingredients

16 large oysters , shells intact, from sustainable sources
a few sprigs of fresh coriander
GINGER & SPRING ONION SAUCE
3 spring onions
5cm piece of ginger
2 cloves of garlic
2 fresh red chillies
1 tablespoon shaoxing rice wine or dry sherry
1 tablespoon light soy sauce
2 tablespoons dark soy sauce
1 teaspoon chilli bean sauce (see tip)
3 tablespoons groundnut or peanut oil

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Ken Hom

Tap For Ingredients

Method

Scrub the oysters clean, then divide between 2 heatproof plates; you will have to steam them in 2 batches. Set up a steamer, or put a rack in a lidded wok or deep pan and fill with 5cm water.
Bring to the boil over a high heat. Put 1 plate of oysters in the steamer or on the rack and cover with the lid. Turn the heat to low and gently steam the oysters for 5 minutes or until they begin to open.
Meanwhile, trim and finely shred the spring onions, peel and finely chop the ginger and garlic, and deseed and finely chop the chilli, then place in a heatproof bowl. Add the remaining sauce ingredients, except for the oil.
Heat a wok or large frying pan over a high heat until hot. Heat the oil until slightly smoking, then pour it over the sauce.
Remove the first batch of oysters from the steamer. Give the sauce several good stirs. Carefully remove the top shells of the oysters and drizzle a bit of sauce over each one.
Garnish with coriander leaves and serve at once. Meanwhile, repeat the cooking procedure with the second batch.

Tips

You can buy chilli bean sauce from Waitrose, Asian grocers or speciality websites.

Jamie Magazine

By Ken Hom