Hot Sydney rocks

Hot Sydney rocks

By
From
OMG! I Can Eat That?
Photographer
Mark Roper

Ingredients

Quantity Ingredient
12 sydney rock oysters, freshly shucked
2 chillies, finely chopped
2 garlic cloves, finely chopped
1 knob ginger, peeled and finely chopped
2 kaffir lime leaves, finely shredded
sesame oil
light soy sauce or tamari
squeeze lime juice

Method

  1. Fill a pot halfway with water and bring to the boil. Turn down the heat and simmer. Set the oysters on a steamer plate or in a bamboo steamer that will fit over the saucepan.
  2. Sprinkle the chilli, garlic, ginger and kaffir lime leaves evenly between the oysters. Add a few drops of sesame oil to each oyster, then add a splash of soy. Finish with a few drops of lime juice on each.
  3. Cover and place plate or steamer over boiling water and steam for 6–8 minutes.
  4. Alternatively, to cook in the oven, preheat the oven to 200°C. Line a baking tray with baking paper and place the oysters on the tray. Cook for about 10 minutes, or until the oysters just start to ‘bubble’.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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