serves
2-4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Hainan Island
episode • Destination Flavour China • cooking • 25m
G
episode • Destination Flavour China • cooking • 25m
G
Ingredients
- 2 garlic cloves, finely chopped
- 1 tbsp grated ginger
- 4 tbsp grapeseed oil
- 1 tbsp cooked crab tomalley
- ¼ tsp salt
- 12 very large oysters, shucked
- lime wedges, to serve
Instructions
1. Combine the garlic and ginger in a heatproof bowl. Heat the oil in a small saucepan until very hot, then pour the hot oil over the aromatics.
2. Stir through the crab tomalley and salt and allow to cool to room temperature.
3. Shuck the oysters, then loosen from the shells and turn over for a nicer presentation side. Steam the oysters very lightly for just 3 minutes.
4. Top the oysters with a spoonful of the flavoured oil and serve immediately with wedges of lime.
Photography by Adam Liaw.
with Adam Liaw airs 7.30pm, Wednesday on SBS and then on SBS On Demand. Visit the for recipes, videos and more.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Hainan Island
