A take on Sichuan street food, these grilled oysters are fiery with garlic and chilli, but the addition of red pepper, ginger and oyster sauce create a really well balanced topping that is delicious with the sweet and salty oysters.
Serves 4
INGREDIENTS
- 12 Colchester Rock Oysters
- 5 cloves of garlic finely diced
- 100ml vegetable oil
- 2 tablespoons chopped red pepper
- 1 tablespoon chopped ginger
- 2 shallots
- 2 spring onions chopped
- 1 tablespoon light soy sauce
- 2 tablespoons oyster sauce
Pre-heat the over to 200C.
Rinse the chopped garlic under running water a couple of times to remove the sticky residue. Set aside and dry completely.
In a sauce pan, fry the chopped shallots and white part of the spring onions in the oil until aromatic.
Add half the garlic in and fry over a low heat for 3 minutes, then add in the remaining garlic and fry for another 3 minutes until aromatic.
Add the chopped ginger and red pepper and heat for another 3 minutes.
Add the light soy sauce and oyster sauce, mix well until all combined and take off the heat.
Open the oysters and tip away any liquid in the shells. If you aren't confident opening oyster, buy our Colchester Pyefleet Oysters that are pre-shucked.
Tip away any liquid in the shell and make sure there's no bits of shell in the meat.
Cover the oyster with the garlic sauce and sprinkle on the green part of the spring onion.
Put the oysters onto the oven rack or if easier, into a baking tray. You can put in a bed of dishwasher salt to rest the shells on, or crumple up some baking parchment, run it under the tap and then put it on the bottom of the tray leaving gaps where you can rest the shells.
Put the oysters into the middle of the oven and roast them them for 10 minutes, or you if easier you can put them in a hot grill for 10 minutes.
Take the oysters out of the oven and place them onto your serving dish, but be careful, the shells will be hot.
Enjoy straight way whilst hot.