Steamed Pacific Oysters with XO, Vermicelli, Ginger and Shallots

Preparation info
  • Serves


    as an Entrée
    • Difficulty


Appears in

By Dan Hong

Published 2014

  • About

I almost always order this dish when I go to a Chinese restaurant. I like to use really huge Pacific oysters in it because that’s what they are best for (anyone who eats those things raw is doing it wrong). When cooked, the texture of these giant oysters is transformed into something fantastic.


  • 100 g ( oz) fine dried rice vermicelli
  • 18 large Pacific oysters


Put the vermicelli in a bowl and cover with boiling water. Leave for 1 minute, drain, then refresh under cold running water. Cut the vermicelli with scissors to make them easier to manage.

Gently remove each oyster from its shell. Put a small bed of vermicelli noodles on the bottom of each shell and replace the oyster. Top this with a few ginger matchsticks. Steam the oysters in batches