Steamed Oysters with Ginger Sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Ken Hom's Quick Wok

By Ken Hom

Published 2002

  • About

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 large fresh oysters

Method

  1. 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.
  2. Next set up a steamer or put a rack into a wok and fill it with 5cm (