Recipe courtesy of Chuck Hughes
Print
Chinatown Oysters
Total:
32 min
Prep:
30 min
Cook:
2 min
Yield:
4 servings
Level:
Intermediate
Total:
32 min
Prep:
30 min
Cook:
2 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Oysters:
  • 12 large Pacific Coast Oysters
  • 3 cloves garlic, minced
Sauce:
  • 1/4 cup soy sauce
  • 1 tablespoon lemongrass
  • Zest and juice of 1 lime
  • 1 teaspoon honey
  • 1 teaspoon Sriracha hot sauce
  • 2 scallions, finely chopped

Directions

For the sauce: In a medium-size bowl, whisk together the soy sauce, lemongrass, lime zest, lime juice, honey, and hot sauce. Reserve. 

For the oysters: 

Shuck the oysters and place open-faced in a bamboo steamer over a wok, boiling with water. Garnish the oysters with garlic. Cook for 1 to 2 minutes. 

Remove the oysters from the heat. Drizzle the reserved sauce on the open face of the oysters and garnish with chopped scallions.

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