Steamed and Curry Flashed Oysters

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings

Ingredients
  • Romaine, banana or Napa cabbage leaves for steaming
  • 1 dozen shucked oysters
  • 1 tablespoon ginger, fine julienne
  • 1/4 cup scallions, finely sliced
  • 1 lime, juiced
  • Fresh coarse cracked black pepper
  • 1/2 cup curry oil (1/4 cup curry powder, water to make a paste and 1/2 cup canola oil, whisk together and let stand for 2 hours. Use only the top yellow oil.)
  • Rock salt, for plating
Directions

Prepare a large steamer basket lined with romaine, banana leaves or Napa cabbage. Top each oyster with ginger, scallions, a squirt of juice and black pepper. Steam hard for 3 to 5 minutes until the oysters are warm to hot in the middle. Meanwhile, heat the curry oil to very hot. Place the steamed oysters on a bed of rock salt.

PLATING Flash each oyster with 1 teaspoon of oil. Serve as soon as possible.

WINE: Veuve Clicquot Champagne, Blanc de Blanc


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