Wok or large pot to place the bamboo steamer basket over
2dozFresh 1/2 shell oysterSee note 1
5tblspShao hsing wine
3cmknob of fresh gingerPeeled and cut into fine dice
6tbspLight soy sauce
1stickSpring onionFinely sliced
½Red chilliSeeds 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!
Note 1 - we love sweet Pacific oysters, but depending what available in your region this recipe will work with any oysters.