Steamed and Curry Flashed Oysters (Ming Tsai) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
romaine, banana or napa cabbage leaves for steaming |
1 dozen shucked oysters |
1 tablespoon ginger, fine julienne |
1/4 cup scallions, finely sliced |
1 lime, juiced |
fresh coarse cracked black pepper |
1/2 cup curry oil (1/4 cup curry powder, water to make a paste and 1/2 cup canola oil, whisk together and let stand for 2 hours. use only the top yellow oil.) |
rock salt, for plating |
Directions:
1. Prepare a large steamer basket lined with romaine, banana leaves or Napa cabbage. Top each oyster with ginger, scallions, a squirt of juice and black pepper. Steam hard for 3 to 5 minutes until the oysters are warm to hot in the middle. Meanwhile, heat the curry oil to very hot. Place the steamed oysters on a bed of rock salt.
2. PLATING Flash each oyster with 1 teaspoon of oil. Serve as soon as possible.
3. WINE: Veuve Clicquot Champagne, Blanc de Blanc
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