Valentine’s Day and oysters go hand in hand! Try this incredible recipe for a yummy treat for your “special” someone. Did you know oysters are traditionally known as an aphrodisiac?
- Preparation time: 25 minutes
- Slow cooking time: 25 minutes
- 24 oysters
- 1/2 oz. dried tangerine peel
- 2 dried sour plums
- 1 teaspoon minced ginger
- 2 teaspoons light soy sauce
- 1 tablespoon Shaoxing cooking wine
- 1 teaspoon sugar
- 1 cup water
- 1 tablespoon vegetable oil
- 5 or 6 kumquats and cilantro for garnish
- Clean and shuck the oysters and arrange them on the half shell on two round platters that can fit in two steamers. Be sure to retain as much of the oyster liquor in the half shell as possible during shucking. Keep the oysters refrigerated until ready to steam.
- Gently simmer the tangerine peel, dried sour plums, minced ginger, soy sauce, wine, sugar and water in a small 1-quart saucepan. Cook for about 15 minutes then cool slightly. Take the sour plum out and scrape the pulp off the pit then set aside. Take the tangerine peel out and mince it into a paste. Return both the sour plum pulp and tangerine peel paste to the liquid. Finally add the vegetable oil to the sauce and keep warm over very low heat. Alternatively you can use a blender to make the sauce being careful to maintain a rough consistency.
- When ready to serve steam the oysters over boiling water for about three minutes. Do not overcook the oysters. Then cover the oysters with about half teaspoonful of the sauce. Garnish each oyster with a slice of kumquat and a small cilantro leaf. Serve immediately.