Oysters of Nam Kee
As made famous by the book and film of the same name. This recipe is by Polo Chan.
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Ingredients
|
12 |
|
Zeeland Creuses |
|
100 |
g |
salted black beans |
|
10 |
g |
garlic |
|
1 |
tsp |
ginger root, peeled |
|
2 |
|
red chilli peppers |
|
1 |
tbsp |
oyster sauce |
|
|
|
salad oil |
|
1 |
|
green onion |
Preparation method
- Chop the black beans, garlic, ginger root and red chilli pepper.
- Heat a generous amount of oil in a wok and fry the chopped ingredients.
- Add the oyster sauce and simmer for 15 minutes.
- Open the oysters and pour off the liquor (seawater); then cut the oyster and valve muscle free from the shell and turn over.
- Steam for 3 minutes in a strainer suspended above a pot of boiling water.
- Dress the oysters in the black bean sauce and garnish with thinly sliced spring onions and a drizzle of hot oil.
Serving suggestions
- As an amuse-bouche or snack.
- As a component of a fruits de mer platter.