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
Copyright 2000, Ming Tsai, All Rights Reserved
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