Steamed and Curry Flashed Oysters

Name: Steamed and Curry Flashed Oysters
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: caribbean
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

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Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Ingredients

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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