Name: Steamed oysters
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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