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
Marinate:
Chinese
yellow wine 2 tbsp
Ginger juice 1
tbsp
Premium soy
sauce 1 tbsp
Sugar 1
tsp
Salt ¼
tsp
White pepper ¼ tsp
Method:
- 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.