Steamed and Curry Flashed Oysters

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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