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ORIENTAL OYSTERS
  • 1 8 oz tub fresh, shucked oysters
  • 1/2 cup cornstarch
  • 1/2 cup chicken stock
  • 1 tbl fresh ginger, chopped
  • 4 garlic cloves, chopped
  • 2 habanerro peppers, chopped,
  • 5 green onions (scallions) chopped
  • 1 tbl oyster sauce
  • 1 tbl hot sauce
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tbl peanut oil
    1. Mix the last 4 ingredients and add 1/4 cup of the stock...set this aside.
    2. Prepare a pot of boiling water, and give the oysters a bath, lasting only a minute.
    3. Remove them and dry them off on paper towel, then dredge them in cornstarch.
    4. Deep fry the oysters, and remove to keep warm.
    5. Place 1 tbls peanut oil in wok, and heat to hot.
    6. Put ginger, garlic, habanerros and half of onions in wok, and stir fry, until fragrant, then add the oyster sauce mixture, adding a little water if it starts to get too thick, then return the oysters to the wok.
    7. Do not overcook the oysters when deep frying them, it is best to do these in a wok in a little peanut oil, and remove when getting brown
    8. Sprinkle the rest of the green onions over this dish, and place over shredded lettuce if desired.
    9. Serve with Thai rice

     
     

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