Oysters Tsai Recipes
STEAMED AND CURRY FLASHED OYSTERS
Provided by Ming Tsai
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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
BBQ CHIPOTLE
Provided by Ming Tsai
Number Of Ingredients 7
Steps:
- On a hot grill, place the oysters and grill until they open, 5 to 8 minutes. In a saucepan coated lightly with oil, caramelize the onions, about 3 minutes, then add the chipotle and tomatoes. Add vinegar and season. When the oysters open, be careful not to spill out the liquor, and top with warm salsa. Serve on a bed of fresh seaweed.
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