Steamed Pacific Oysters with XO, Vermicelli, Ginger and Shallots


Preparation info

  • Difficulty


  • Serves


    as an Entrée

Appears in

Mr Hong

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
  • 6 cm ( inch) piece ginger, cut into thin matchsticks
  • 150 ml (5 fl oz) white soy dressing (Essentials)
  • 150 ml (5 fl oz) ginger oil (Essentials)
  • tablespoons XO sauce (Essentials)
  • 3 spring onions (scallions), thinly sliced, to garnish
  • 1 bunch baby coriander (cilantro), leaves only, to garnish


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 in a bamboo steamer over a saucepan of boiling water for about 2 minutes.

While the oysters are steaming, warm the white soy dressing in a small saucepan. In another small saucepan, heat the ginger oil to smoking point.

To Serve

Once the oysters are cooked, top each one with ½ teaspoon XO sauce and some sliced spring onion. Spoon the warmed white soy dressing all over each oyster. Carefully spoon 1 teaspoon of smoking hot ginger oil over each oyster, and be aware the oil will spit. Garnish with coriander leaves and dig in.