Steamed and Curry Flashed Oysters

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. PLATING Flash each oyster with 1 teaspoon of oil. Serve as soon as possible.
  3. WINE: Veuve Clicquot Champagne, Blanc de Blanc