Oyster Sauce

Preparation info

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By Ben Shewry

Published 2012

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  • 150 g ( oz) freshly shucked oyster meat (and 125 ml/4 fl oz/½ cup juices reserved from shucking)
  • 375 ml (13 fl oz/ cups) water
  • 1 garlic clove, crushed
  • ½ spring onion (scallion)
  • 5 g ( oz) ginger, crushed
  • 2.5 g white sugar
  • 35 ml ( fl oz) Healthy Boy brand thin soy sauce
  • 10 ml ( fl oz) water, extra
  • 2.5 g cornflour (cornstarch)


Place the oyster meat and juices, the first measure of water, the garlic, spring onion and ginger in a small saucepan and bring to a simmer. Simmer for 20 minutes on a gentle heat with the lid half on. Add the sugar and soy sauce.

Mix the second measure of water with the cornflour and whisk into the sauce. Simmer for 10 minutes, stirring regularly until the sauce thickens slightly. Pass through a fine sieve, discarding the solids. Cool and refrigerate until needed.