Beautiful large Chinese Steamed Oysters

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a different flavor profile.

rice wine

💰Cheaper: white wine

White wine can add acidity similar to rice wine.

cilantro

💰Cheaper: parsley

Parsley can substitute for a similar fresh herb flavor.

Cut the spring onions into thin strips and soak them in icy water for a nice curl, but you can skip the icy water if you prefer.

Peel the ginger and slice them into thin strips.

Remove the seeds from the chilli and slice into thin strips.

Mix all the soy dressing ingredients together in a small bowl and set aside.

Fill a large saucepan (with a steam attachment) or wok 1/3 of the way with water, making sure the water doesn't touch the steamer when boiling.

Place the saucepan over high heat and bring to a boil.

Meanwhile, place the oysters upright in a bamboo steamer or any steamer you have available.

Spoon the Shaoxing wine over the oysters, then top them with ginger.

Cover the steamer and carefully place it over the saucepan.

Reduce the heat to medium-high and steam for 2 to 3 minutes, depending on how large your oysters are.

Take the steamer and oysters off the heat, being careful not to spill the steamed juices, as we wish to keep them within the oysters.

Give the dressing a good stir, then spoon it over the oysters.

Top the oysters with spring onions, coriander and chilli.

Heat oil in a small saucepan over high heat until smoky, then pour it over the oysters.

When the oil hits the oysters, you'll hear a satisfying sizzle! Serve immediately and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens