Steamed and Curry-Flashed Oysters
- Servings: 4
- Total Time: 20 minutes
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
Nutritional Information (per serving)
Calories 373 | Total Fat 31 g | Saturated Fat 3 g | Carbohydrates 10 g | Dietary Fiber 1 g | Sugar 0 g | Protein 15 g | Cholesterol 75 mg | Sodium 479 mg
Ingredients
- Leaves for steaming (romaine, banana, or Napa cabbage)
- 12 freshly shucked oysters
- 1 tablespoon finely julienned ginger
- 1/4 cup thinly sliced scallions
- Juice of 1 lime
- Freshly cracked black pepper, coarse
- 1/2 cup curry oil (made by mixing 1/4 cup curry powder with water to form a paste, then whisking in 1/2 cup canola oil; let stand for 2 hours and use only the top yellow oil)
- Rock salt, for plating
Instructions
- Set up a large steamer basket lined with your choice of romaine, banana, or Napa cabbage leaves. Place each oyster on the leaves, then top with ginger, scallions, a squeeze of lime juice, and cracked black pepper. Steam for 3 to 5 minutes until heated through but still tender.
- While steaming, warm the curry oil until very hot.
- Arrange the steamed oysters on a bed of rock salt.
- Flash each oyster by drizzling about 1 teaspoon of hot curry oil over it immediately before serving to release aroma and flavor.
- Serve right away to enjoy the fresh, vibrant taste.
Suggested Pairing
Veuve Clicquot Champagne, Blanc de Blanc
2000, Ming Tsai, All Rights Reserved
