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0.0 – 0 reviews • Banana
| Total: |
20 min |
| Prep: |
10 min |
| Cook: |
10 min |
| Yield: |
4 servings |
Ingredients
- Romaine, banana or Napa cabbage leaves for steaming
- 1 dozen shucked oysters
- 1 tablespoon ginger, fine julienne
- 1/4 cup scallions, finely sliced
- 1 lime, juiced
- Fresh coarse cracked black pepper
- 1/2 cup curry oil (1/4 cup curry powder, water to make a paste and 1/2 cup canola oil, whisk together and let stand for 2 hours. Use only the top yellow oil.)
- Rock salt, for plating
Instructions
- Prepare a large steamer basket lined with romaine, banana leaves or Napa cabbage. Top each oyster with ginger, scallions, a squirt of juice and black pepper. Steam hard for 3 to 5 minutes until the oysters are warm to hot in the middle. Meanwhile, heat the curry oil to very hot. Place the steamed oysters on a bed of rock salt.
- PLATING Flash each oyster with 1 teaspoon of oil. Serve as soon as possible.
- WINE: Veuve Clicquot Champagne, Blanc de Blanc
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
373 |
| Total Fat |
31 g |
| Saturated Fat |
3 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
1 g |
| Sugar |
0 g |
| Protein |
15 g |
| Cholesterol |
75 mg |
| Sodium |
479 mg |
