Asian inspired chilli oysters, gently steamed allowing the oysters to absorb the sweet, sour, salty and spicy flavours of the delicious dressing recipe. Steamed in a basket for beautiful flavour and presentation, this dish is sure to wow your guests.
This recipe will work well with whatever type of oysters you have available in your region.
Here in New Zealand, we are lucky to have Moana Seafood who harvest delicious Pacific oysters, which are available all year round. Wild farmed in pristine waters of New Zealand.
New Zealand Pacific oysters are deep shelled, producing plump meat and fresh, crisp flavours with a sweet creamy finish.
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How to prepare oysters?
If you have access to half shell oysters, they will are great at reducing the prep time, otherwise you will need to shuck and clean them first.
To open or shuck an oyster might seem a challenge but it is really quite easy with a bit of practice.
You will need an oyster knife and a cloth. Hold the oyster firmly in a cloth, at the back end of the oyster where the shells join, firmly ease the knife between the two shells. Once the oyster knife slides in, give it a twist to pop the shells apart.
Slide the knife on the underside of the flat shell to slice through the muscle, this will remove the top shell.
Check for any shell that may have come off in the opening process. Try and keep all the natural oyster juice in the shell, this will keep the oyster moist.
Practice makes perfect, so keep trying and you will find the sweet spot of the oyster. Or you can always cheat and ask your fish monger to open them.
A Simple Asian Inspired Dressing
This Asian inspired dressing is simple to make, but packed full of the classic sweet, sour, salty, spicy flavours we love in Asian cuisine.
This dressing uses shao hsing wine (also known as Shaoxing ), finely diced ginger, sugar, light soy sauce, sesame oil, spring onion and red chilli, simply mixed well together.
Shao hsing wine, is a Chinese cooking wine also known as shaoxing wine or shaosing wine. Depending on where you live you may find this in your local supermarket, if not then you will find it in your nearest Asian supermarket.
Widely used in Chinese cooking this cooking wine can be replace with a little dry sherry!
Are you ready to wow your guests with theses stunning Asian inspired chilli oysters Then let us show you how to recreate this steamed oysters recipe! Enjoy!
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane’s understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it’s like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour and that the whole family will enjoy.
Asian Inspired Chilli Oysters
- A larger Bamboo steamer basket
- Wok or large pot to place the bamboo steamer basket over
- 2 doz Fresh 1/2 shell oyster See note 1
- 5 tblsp Shao hsing wine
- 3 cm knob of fresh ginger Peeled and cut into fine dice
- 2 tsp Sugar
- 6 tbsp Light soy sauce
- 1 stick Spring onion Finely sliced
- ½ Red chilli Seeds removed and finely diced.
- In a small bowl mix together the shao hsing wine, finely diced ginger, sugar, light soy sauce, sesame oil, spring onion and red chilli. Mix well and set aside.
- To prepare your oysters, check for any shell then cut away the muscle that holds the oyster to the shell.
- Place your wok or large pot over a medium/ high heat and bring water to boil. (Add enough water to create plenty of steam but so that it doesn't touch the base of the steamer basket, once placed on top)
- Place your oysters into your larger bamboo steamer basket and spoon a teaspoon of dressing over each oyster. (You may need to cook them a dozen at a time depending on the size of your basket)
- Place the lid onto the steamer basket then steam the oysters over the boiling water for one and a half minutes until just cooked.
- Remove, serve and enjoy!