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Steamed Oysters with Ginger Sauce
- Serves
4
- Difficulty
Easy
- Ready in
20 min
By Ken Hom
Published 2002
Steaming oysters keeps them succulent and prevents them from drying out. Also steaming is a healthy and quick way to cook. If you don’t have an oyster knife, an ordinary knife will do. And don’t worry if you can’t open the oysters; once they have been steamed, they will usually open automatically.
Ingredients
16
Method
- Scrub the oysters clean. Open them with an oyster knife. Divide them into two batches and place on two heatproof plates; this is because you will have to steam each batch separately.
- Next set up a steamer or put a rack into a wok and fill it with
5 cm
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