Recipe courtesy of Ming Tsai
Steamed and Curry Flashed Oysters
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- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 373
- Total Fat
- 31 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 15 g
- Cholesterol
- 75 mg
- Sodium
- 479 mg
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 373
- Total Fat
- 31 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 15 g
- Cholesterol
- 75 mg
- Sodium
- 479 mg
Ingredients
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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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