chinese steamed oysters
2 min readPreparation time 15 minutes Cooking time 10 minutes 16 large live oysters, unshucked red chillies, deseeded and finely diced 1 tablespoon peeled and finely grated fresh root ginger 2 teaspoons finely grated garlic 1 tablespoon Shaoxing rice wine 1 tablespoon light soy sa 1 tablespoon dark soy sauce 1 teaspoon chilli bean sauce 1 spring onion, very finely shredded, to garnish Divide the oysters between 2 heatproof plates that will fit inside 2 large stacking bamboo steamer baskets. Cover and steam over a wok or large saucepan of boiling water(see Steamer)for 6-7 minutes, or until the oysters have opened.
Meanwhile, for the sauce, combine all the remaining ingredients in a small bowl.
Lift the oysters from the steamer baskets and carefully remove the top shell of each oyster. Spoon a little of the sauce over each steamed oyster and serve immediately with shredded spring onion and steamed rice, if liked. For oyster sweetcorn soup, spray a nonstick saucepan with low-calorie cooking spray and heat over a medium heat. Add 4 thinly sliced spring onions and 1 teaspoon peeled and grated fresh root ginger and stir-fry for about 3-4 minutes until the spring onion is softened but not coloured. Add 20 freshly shucked oysters, 425(14 oz) can creamed sweetcorn, 1 litre (13/4 pints)chicken stock and 1 tablespoon Shaoxing rice wine and bring to the boil. Reduce the heat and simmer for 5 minutes. Mix 1 tablespoon cornflour to a paste with 3 tablespoons cold water. Add to the pan and return to the boil stirring constantly. Drizzle over 1 lightly beaten egg and cook for 2-3 minutes until the egg has set in strands. To serve, ladle the soup into warmed bowls and garnish with chopped coriander.
