Steamed Oysters with Ginger and Shallots
Make restaurant-quality Steamed Oysters with Ginger and Shallots in just easy 5 steps. These appetizers are topped with fresh aromatics, dressed in a light sweet soy sauce and perfect for weeknight dinners or celebrations!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oysters ((we got them shucked at the seafood market))
- 25 g / 0.06 lb ginger ((thinly sliced))
- 2 sprig scallion / spring onion ((thinly sliced and soaking in cold water))
- 5 tbsp light soy sauce ((or to taste))
- 1 tbsp sugar ((or to taste))
- 5 tbsp water
- 6 tbsp cooking oil
Instructions
- 1
Have the oysters shucked at the seafood market when you buy them, then give each shellfish a quick rinse in cool water to remove any shell shards.
- 2
Set up your steamer while you garnish the oysters with the ginger. Steam on high heat with the lid on for 7 minutes or until just cooked.
- 3
Meanwhile, combine the light soy sauce, sugar and water in a saucepan over high heat until the sugar has melted.
- 4
Plate the steamed oysters, pour 1-2 tbsp of the sauce over them and garnish with scallions. Heat up the oil until smoking and pour 1/2 tbsp over the scallions on each oyster.
- 5
Enjoy hot as is!