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Steamed Kangaroo Island Oysters with Ginger & Shallots

2
(1)
  • 2 Serves
  • 15 minutes
  • 5 minutes

Ingredients

12 Freshly shucked Kangaroo Island Oysters
½ tsp Sugar
2 Spring Onions, cut into fine julienne strips
1 T Light Soy Sauce
1 T cooking Sake or dry Sherry
¼ tsp Sesame Oil
Pepper
1 T Peanut Oil
2 cm knob Ginger, cut into fine julienne strips
Coriander Leaves

Method

  1. Combine soy sauce, seasme oil and sugar in a bowl, ensure that the sugar has dissolved and set aside.
  2. Pour sake or sherry over oysters and top with ginger.
  3. Steam oysters in a steamer over boiling water for a couple of minutes until oysters are just warm.
  4. Carefully arrange oysters on a platter.
  5. Drizzle with combined soy sauce mixture.
  6. Scatter spring onion over the top.
  7. Heat peanut oil in a small saucepan until moderately hot.
  8. Spoon a little over each oyster.
  9. The oil should sizzle a little and combines with the sauce to slightly cook the ginger & shallot.
  10. Sprinkle with Pepper and scatter over Coriander.

Notes

Recipe Credit: This recipe was supplied by Sue McLeay from Penneshaw IGA on Kangaroo Island SA.

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