Chinatown Oysters
Chinatown Oysters
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 147
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 75
- Sodium
- 1068
- Total: 32 min
- Prep: 30 min
- Cook: 2 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 147
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 75
- Sodium
- 1068
- Total: 32 min
- Prep: 30 min
- Cook: 2 min
Ingredients
Oysters:
12 large Pacific Coast Oysters
3 cloves garlic, minced
Sauce:
1/4 cup soy sauce
1 tablespoon lemongrass
Zest and juice of 1 lime
1 teaspoon honey
1 teaspoon Sriracha hot sauce
2 scallions, finely chopped
Directions
- For the sauce: In a medium-size bowl, whisk together the soy sauce, lemongrass, lime zest, lime juice, honey, and hot sauce. Reserve.
- For the oysters:
- Shuck the oysters and place open-faced in a bamboo steamer over a wok, boiling with water. Garnish the oysters with garlic. Cook for 1 to 2 minutes.
- Remove the oysters from the heat. Drizzle the reserved sauce on the open face of the oysters and garnish with chopped scallions.
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