I love dried oyster. In fact I grew up eating dried oysters in many forms and dishes. Most commonly seen at home would be the classic Cantonese dried oyster porridge with dried sole fish, or the must-have Chinese New Year reunion dish: dried mushroom, oyster and black moss stew.
When I moved to Hong Kong in 2007, I saw semi-dried, huge oysters stringed on bamboo sticks. Later, I found out that it was a delicacy, in which fresh oysters were sunned for a few days before hitting the market. The taste is more robust than the fresh ones, but less “smoky” than dried oysters.
Cooking these oysters is easy. Marinate them with Chinese wine, salt and sugar, then steam them for a couple of minutes and finish them by searing with honey. I made a slight twist at the final stage, for I love the taste of Balsamic vinegar reduction with oyster.
So, here is my version. Enjoy!
Seared Golden Oyster
Semi-dried oysters 12
Peanut oil 2 tbsp
Balsamic vinegar 1 tbsp
Sugar ½ tsp
Chinese yellow wine 2 tbsp
Ginger juice 1 tbsp
Premium soy sauce 1 tbsp
Sugar 1 tsp
Salt ¼ tsp
White pepper ¼ tsp
- Remove oyster from the bamboo stick carefully.
- Brush the side of oyster with a brush under running water.
- Marinate oyster for 10 minutes.
- Steam oyster for 20 minutes.
- Remove oyster and drain thoroughly. Keep the juice aside.
- Slightly brown oyster with peanut oil on both sides. Remove and set aside.
- Using the same pan, reduce oyster juice, balsamic vinegar and sugar until they thicken. Adjust taste accordingly.
- Toss oyster in the reduction until well mixed.
- Serve immediately.