Steamed oysters

  • 10 mins preparation
  • 5 mins cooking
  • Makes 12 Item
  • Print


Steamed oysters
  • 12 large pacific oysters, in half shell
  • 1 tablespoon shaoxing wine
  • 1 tablespoon light soy sauce
  • 1 tablespoon water
  • 1 teaspoon caster sugar
  • 1/2 teaspoon sesame oil
  • 1 piece, peeled, julienned ginger
  • 1 thinly sliced green onion
  • 1 tablespoon, optional peanut oil


Steamed oysters
  • 1
    Half fill a large wok with water. Bring to the boil on high.
  • 2
    Arrange oysters in a bamboo steamer basket large enough to fit wok.
  • 3
    In a small jug combine shaoxing, soy, water, sugar and sesame oil. Spoon a little sauce over each oyster and top with an even amount of ginger and green onion.
  • 4
    Place steamer basket over gently simmering water. Cover with lid. Steam 3-5 minutes (depending on size of oysters).
  • 5
    In a small saucepan on high, heat peanut oil. Drizzle oysters with hot oil to serve.


Shaoxing wine is available from Asian food stores.

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