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Steamed oysters with ginger and shallots on a plate with a dish of light soy sauce
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5 from 5 votes

Steamed Oysters with Ginger and Shallots

Make restaurant-quality Steamed Oysters with Ginger and Shallots in just easy 5 steps. These appetizers are topped with fresh aromatics, dressed in a light sweet soy sauce and perfect for weeknight dinners or celebrations!
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Appetizer
Cuisine: Asian, Cantonese, Chinese
Servings: 12
Calories: 73kcal
Author: Jeannette

Ingredients

  • 12 oysters (we got them shucked at the seafood market)
  • 25 g / 0.06 lb ginger (thinly sliced)
  • 2 sprig scallion / spring onion (thinly sliced and soaking in cold water)
  • 5 tbsp light soy sauce (or to taste)
  • 1 tbsp sugar (or to taste)
  • 5 tbsp water
  • 6 tbsp cooking oil

Instructions

  • Have the oysters shucked at the seafood market when you buy them, then give each shellfish a quick rinse in cool water to remove any shell shards.
  • Set up your steamer while you garnish the oysters with the ginger. Steam on high heat with the lid on for 7 minutes or until just cooked.
  • Meanwhile, combine the light soy sauce, sugar and water in a saucepan over high heat until the sugar has melted.
  • Plate the steamed oysters, pour 1-2 tbsp of the sauce over them and garnish with scallions. Heat up the oil until smoking and pour 1/2 tbsp over the scallions on each oyster.
  • Enjoy hot as is!

Notes

  • Eat the steamed oysters as soon as you cook them. If you can't eat them straight away, wait until you can to steam them.
  • Cook on a high heat the entire time. Avoid lifting the lid and keep the shellfish sealed in the steam to cook all the way through.
  • Make sure the oil is smoking hot. This will partially cook the scallions, giving them a fragrant aroma.
  • Taste the sauce before you add it. The sauce can be easily adjusted to preference, so make sure to taste it just before you pour it over the shellfish.
  • After thinly slicing the ginger and spring onions, keep them in cool water. This is done for two reasons: (1) The spring onions will curl and look fancier as a garnish and (2) the ginger's bite will be diluted in the water. If you prefer the ginger to have a spicier kick, skip soaking it in water.

Nutrition

Calories: 73kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 421mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg