Preparation time: 20 minutes
Servings: 6
These Chinese-style and fancy-looking oysters are super flavourful and easy to make! The bitter and sweet dark sauce they are covered with is made of fermented and salted black soybeans, a condiment that is widely used in Chinese cuisine.
INGREDIENTS
- 6 fresh oysters (large)
- 1¼ tsp fermented black soy beans (tau si)
- 4 garlic cloves
- 1 spring onion, chopped
- 1 red chili pepper
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp oyster sauce
- ½ tsp sugar
- 2 tsp corn starch
- Water
- Oil
Extra tools:
- Oyster knife
- Bamboo steamer
- Steam pan
PREPARATION
Opening the oysters
Open the oyster with the convex side down. Hold the oyster tightly and stick the oyster knife between the two shells on the narrow side. Keep pushing until the upper shell works along. Move the knife to the middle of the shell and cut through by the shell, as close as possible. Remove the upper half of the shell. Rinse the oyster with running water to remove small shell pieces.
Put the fermented black beans in a small bowl with cold water and put it aside for 5 minutes. Then rinse and drain the black beans. Cut them into rough bits. Cut the red chili pepper and garlic into small bits.
Heat oil in a pan and add the garlic. Stir-fry until the aromas are released. Then add the black beans and stir-fry for a minute. Add the light soy sauce, dark soy sauce, oyster sauce and sugar. Mix the corn starch in a small bowl with a bit of cold water until it becomes a creamy fluid. Add the mixture to the sauce and let it thicken a bit.
Steaming the oysters
Fill the steam pan with water and bring it to a boil. Then place the bamboo steamer in the pan. Put the oyster in the bamboo steamer, put the sauce mix on the oysters and sprinkle chili pepper over it. Steam the oysters for 5 minutes until done. Take out the oysters and sprinkle the spring onions on top. Heat two tablespoons of oil in a saucepan until it boils. Pour half a teaspoon of hot oil over each oyster.