Oyster Dipping Sauce Recipes

SPRING ROLL DIPPING SAUCE

Steps:

• Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend.
• Before serving, pour mixture into a small saucepan and heat. Serve warm.

SUPER QUICK HOMEMADE PONZU SAUCE FOR OYSTERS

Steps:

• Put bonito flakes, soy sauce, water and mirin in a bowl. Microwave for 15-30 seconds until the liquid just steams. No boiling needed.
• Let cool and add lemon juice.
• Drizzle sauce over oysters. Garnish with jalapeno if desired. Serve cold.

DEEP FRIED OYSTERS

Steps:

• Remove shucked oysters from the jar or container and drain in a colander. Place oyters in a container and add milk, hot sauce and seafood seasoning. gentling fold the ingredients together then place in the fridge with a lid for a minimum of 30 minutes and no longer then 8-10 hours.
• Prepare the dredge by combining all ingredients into a wide shallow container and set aside
• Heat up your frying oil to a temperature of around 350 degrees F. Try to maintain this temperature as close as possible. the temperature will lower as you add the oysters. Let the oil temperature recover before adding your next batch.
• While you're waiting for the oil to come up to temp drain off any liquid from the oysters and then begin tossing them into the dredge in small batches. Make sure to completely coat the oysters in the flour mixture. shake off any exsess flour and set oysters on a tray.
• carfully drop the oysters into the oil making sure not to over crowd the pot and make sure the oysters dont stick together. Occasionally stir the oysters gently with a strainer to keep them seperated. the oysters are fully cooked as soon as they begin to float. Sould be about 3-5 minutes total frying time. You will need to work in batches depending on the size of your fryer.
• Scoop fully cooked oysters out of the oil with a strainer onto a tray lined with paper towels and immediately season with seafood seasoning. Serve with lemon, fresh parsley and cocktail or remoulade sauce.

SMOKED OYSTER DIP

Steps:

• Combine cream cheese, oysters, sour cream, liquid smoke, Worcestershire sauce, and hot sauce in a blender. Blend until well mixed and oysters are chopped to desired consistency.

FRIED OYSTERS WITH DIPPING SAUCE RECIPE

Steps:

• Combine meal, flour and Creole seasoning, stirring well. Combine eggs and milk, beating well with a fork. Dip oysters in egg mixture and dredge in flour mixture. Pour oil in deep skillet or Dutch oven to about 2 inches deep. Heat oil and fry oysters until golden brown, turning once. Drain on paper towels.For sauce, combine all ingredients and stir to combine. Refrigerate until oysters are ready.

RAW OYSTERS WITH 3 DIPPING SAUCES

Steps:

• For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
• For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
• For the horseradish sauce: Combine all ingredients.
• For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.

OYSTER DIPPING SAUCE

Steps:

• Simply mix all the ingredients together in a bowl and refrigerate until ready to use.