World Cuisine

  • 16 large live oysters, unshucked
  • 2 red chillies, deseeded and finely diced
  • 1 tablespoon peeled and finely grated fresh root ginger
  • 2 teaspoons finely grated garlic
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon chilli bean sauce
  • 1 spring onion, very finely shredded, to garnish

Divide the oysters between 2 heatproof plates that will fit inside 2 large stacking bamboo steamer baskets. Cover and steam over a wok or large saucepan of boiling water (see page 14) for 6–7 minutes, or until the oysters have opened.

Meanwhile, for the sauce, combine all the remaining ingredients in a small bowl.

Lift the oysters from the steamer baskets and carefully remove the top shell of each oyster. Spoon a little of the sauce over each steamed oyster and serve immediately with shredded spring onion and steamed rice, if liked.

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