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Asian oysters

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 12 oysters, on the shell
  • 2 garlic cloves, finely chopped
  • 2 × 2 cm (¾ × ¾ inch) piece ginger, cut into julienne strips
  • 2 spring onions (scallions), finely sliced on the diagonal
  • 3 tablespoons Japanese soy sauce
  • 3 tablespoons peanut oil
  • coriander (cilantro) leaves, to garnish

Method

1. Line a large steamer with baking paper and punch with holes. Arrange the oysters in a single layer on top.

2. Put the garlic, ginger and spring onion in a bowl, mix together well, then sprinkle over the oysters. Spoon 1 teaspoon of soy sauce over each oyster and cover the steamer with a lid. Sit the steamer over a wok or saucepan of simmering water and steam for about 2 minutes.

3. Heat the peanut oil in a small saucepan until smoking and carefully drizzle a little over each oyster. Garnish with the coriander leaves and serve immediately.

Course:
Starter/Entree
Occasion:
Christmas, Cocktail Party, Dinner Party

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