Chinatown Oysters

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  • Level: Intermediate
  • Total: 32 min
  • Prep: 30 min
  • Cook: 2 min
  • Yield: 4 servings
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12 large Pacific Coast Oysters

3 cloves garlic, minced


1/4 cup soy sauce

1 tablespoon lemongrass

Zest and juice of 1 lime

1 teaspoon honey

1 teaspoon Sriracha hot sauce

2 scallions, finely chopped


  1. For the sauce: In a medium-size bowl, whisk together the soy sauce, lemongrass, lime zest, lime juice, honey, and hot sauce. Reserve. 
  2. For the oysters: 
  3. Shuck the oysters and place open-faced in a bamboo steamer over a wok, boiling with water. Garnish the oysters with garlic. Cook for 1 to 2 minutes. 
  4. Remove the oysters from the heat. Drizzle the reserved sauce on the open face of the oysters and garnish with chopped scallions.