Oyster with ginger and spring onion in clay pot (薑蔥蠔煲)
Dinner, Lunch, Seafood
Frozen Hiroshima oyster (sashimi grade) 12 pcs
Ginger 5 slices
Shallot 3 to 4 pcs
Spring onion 3 to 4 pcs
Chinese ShaoXing wine (紹興酒) 1 to 2 tablespoon
Oyster sauce 1 tablespoon
Soy sauce 1 teaspoon
Sugar 1 teaspoon
Pepper as desired
- Water 1 to 2 tablespoon (depends on the consistency you like on the sauce)
Slightly wash the ice off the surface of the oysters without defrosting them fully.
Cook the oyster in boiling water until the surface just turn white (less than one minute).
Drain and dry the oyster with paper towel.
Cover the oyster with corn starch. Put a bit more oil in frying pan than usual and pan sear (almost like deep fry) the oysters on medium to high heat until both sides are golden brown.
Peel off skin of ginger and shallot and slice them. Chop the spring onion in ard 5cm long. In a pot on high heat, add oil and stir fry the ginger, shallot and white part of spring onion until you smell the fragrant.
Add wine until the alcohol evaporate. Add the rest of the seasoning and oyster.
Garnish with the green part of the spring onion and put the lid on and serve!