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Steamed Oysters

8 large fresh oysters
3 Tbsp. vegetable oil
6 large garlic cloves, finely chopped
2 Tbsp. fresh grated ginger root
4 Tbsp. Brandy
2 Tbsp. lemon juice
1/4 cup dried bread crumbs or cracker crumbs
3 Tbsp. chili sauce
2 large scallions, chopped

Arrange oysters in halfshells on a heat-resistant plate ready for
a steamer or barbecue. In a small frying pan over medium heat, add
oil, garlic and grated ginger root and cook until pale golden,
about 1 minute, stirring constantly. Add brandy and ignite, shaking
pan to mix; cook until alcohol is burned off, about 15 seconds (use
extreme caution when flaming). spoon lemon juice equally on each
oyster in shell. Spoon garlic/ginger mixture equally on each oyster.
Sprinkle each oyster with dried bread crumbs. Spoon 1 teaspoon of
chili sauce over each oyster. Top with chopped scallions. Place
oysters in a steamer, cover and steam for 6 to 8 minutes or until
oysters are done to your likeness. Serve immediately.

If you buy oysters already shucked and package, steam oysters in
egg cups that are used for poaching eggs. Spray the inside of the
egg cups with a no-fat vegetable spray. Place one oyster in each
cup and proceed to prepare the oysters as described above. Add
about 3 cups of water to the egg cup steaming pan, cover and bring
to boil. Place cups with oysters into poaching tray, then in the
steamer, cover and let steam for about 8 minutes or until oysters
are done to your likeness.

TO BARBECUE: Prepare oysters as above but in the oyster half shell.
Place on barbecue grill, cover with aluminum foil and let cook for
about 6 to 8 minutes on high heat. (CAREFUL when removing aluminum
foil off the oyster shells as you could get burned from the steam.
Serve immediately in the half shells.

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