Oysters steamed on seaweed with oriental dressing
Recipe
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20 minutes
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20 minutes
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40 minutes
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12 pieces
Have you ever eaten oysters cooked in the Big Green Egg? If not, then you really need to try this recipe. If you have, then you must try this recipe too, because it is simply divinely delicious. Preparation is simple and quick. You place the closed oyster shells on the seaweed in the skillet and the oysters steam in their own liquid. Opening the oysters afterwards is very easy. Ask your fishmonger for extra seaweed, as this makes a nice bed to put the oysters on during steaming. Want to know more about oysters and the Big Green Egg? Then read our blog.
INGREDIENTS
Oysters
- 1 kg seaweed (bladder wrack)
- 12 oysters
Dressing
- 2 small shallots
- ½ clove of fresh garlic
- 1 slice of sushi ginger
- ⅓ red Spanish chilli pepper
- 2 spring onions
- 100 ml olive oil
- ½ tsp Madras curry powder
- 35 ml of soy sauce
- 25 ml ginger syrup
- 25 ml sushi vinegar
- 25 ml oyster sauce
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the heat shield and stainless steel grid in place to a temperature of 220°C.
- Meanwhile, for the dressing, peel and chop the shallots. Peel the garlic and finely chop the clove. Finely chop the sushi ginger. Remove the stalk and the seeds from the chilli pepper and finely chop the flesh. Cut the spring onions into rings. Heat the olive oil with the shallots, garlic and curry powder to 70°C.
- Mix the sushi ginger, soy sauce, ginger syrup, sushi vinegar and oyster sauce into the hot oil. Finally, mix in the chilli and spring onion and set the dressing aside.
METHOD
- Spread the seaweed on the grill and place the oysters on top of this, flat side up. Close the lid of the EGG and let the oysters steam for 7-8 minutes until the oyster liquid reaches about 40°C. You can feel this by opening an oyster; a trickle of liquid should be lukewarm.
- Open the lukewarm, not quite cooked oysters. Place them on the seaweed in the oyster basket and spoon a teaspoon of oriental dressing onto each oyster.
TIP
Make more oriental dressing than you need for this recipe. You can keep it in the fridge for at least a week. Allow it to reach room temperature before using the dressing. It also tastes great with a grilled steak, for example, or simply double the amount of oysters!
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