LOCATION: Recipes >> Shellfish >> Steamed Oysters 01
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Steamed Oysters 01
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Chinese Garlic Steamed Oysters
8 medium sized fresh oysters
3 Tbs vegetable oil
6 large garlic cloves, minced
1 Tbs sesame oil
Thoroughly scrub oysters under cold running water. Open them; leave
on the half shell, severing oyster from the muscle with a sharp
knife while taking care not to lose oyster liquor from shell.
Arrange oysters--carefully, so as not to spill the oyster liquor--on
a heatproof dish such as a Pyrex pie plate. Place a rack in wok;
fill with water to the bottom edge of the rack. Cover; bring to
a boil. Place dish containing oysters on rack, cover, and steam
for 5 minutes or until just cooked through. Do not overcook.
Meanwhile, about 2 minutes before oysters are ready, heat vegetable
oil in a small non-stick skillet on high heat. When hot, add garlic
and cook until tender, about 1 minute. Be careful not to let garlic
brown. Stir in sesame oil; remove skillet from heat. The mixture
must be sizzling hot.
Remove lid from wok; immediately spoon about 1 teaspoon garlic
mixture over each oyster. Remove dish containing oysters from
steamer and either serve from the dish or transfer oysters to heated
platter. Serve at once.
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