Indulge in your favourite Chinese Steamed Oysters with Ginger and Shallots. With minimal ingredients for plump, tasty, and aromatic oysters!
Chinese restaurant copycat recipe
If you’ve been a follower of my blog, you’ll know that whenever oysters are on the menu, I’ll definitely order them. I have a serious addiction to oysters and will try them in any form!
It’s always a thrill for me to discover steamed oysters on the menu whenever we get Chinese. Typically served as appetisers, these oysters are enormous! Seriously, picture oysters that are four times larger than the average size. It’s insane right?
Here we’re doing a copycat version of Chinese Steamed Oysters with Ginger and Shallots. Despite the simplicity of the ingredients, these oysters are delightfully delicious!
If you can get your hands on large plump oysters, then this recipe is a must! First, we quickly steam the oysters with Shaoxing wine (Chinese cooking wine) and ginger. Next, we add a simple dressing comprising soy sauce, sesame oil, and sugar, then top it with spring onion, coriander and chilli. To bring out the aromatics, we scorch the oysters with hot peanut oil. The sizzle sound of the oil hitting the oysters is oddly satisfying.
These steamed oysters make for a delicious appetiser or add them to any Chinese feast. I love how fresh and vibrant they look. The dazzling colours will captivate everyone!
Steamed Oysters with Ginger and Shallots
What type of oysters are best for steaming?
I traveled for an hour just to visit an Asian fishmonger who specialises in selling large oysters for this recipe. They offered oysters from large, extra large to jumbo. Being the greedy person I am, my eyes darted to the jumbo oysters, but I got the large ones. Since my husband doesn’t eat oysters, my sister and I will share the dozen, so I had to be reasonable 😂
Here, we have a selection of local and Pacific oysters (Japanese oysters) to choose from. If I’m having raw oysters, I prefer the local ones, such as Sydney oysters, which are smaller but tastier. For steaming or cooking, I prefer using Pacific because they are bigger and meatier. They also stay plump even after cooking. However, any type of large fresh oysters you can get your hands on will do!
How to select fresh oysters?
In my financially challenging university days, I took up occasional work as a fishmonger to cover my living costs to avoid a diet solely based on bread, butter, and instant noodles. This means, I’m able to share some tips for picking fresh oysters 😆
Our fishmongers sell pre-cleaned oysters on the half shell, so I’ve never had to shuck one! Apologies, I can’t provide personal advice on selecting unshucked oysters.
Newly harvested oysters should look moist and glistening, so avoid the ones that look dull. Give them a good sniff because fresh oysters should have a clean and briny scent of the ocean. Oysters with a strong, unpleasant odour are likely to be spoiled or dead, so avoid them.
Are you an oyster lover like me? Here are more recipes to try:
Ingredients for Steamed Oysters with Ginger and Shallots
Oysters – I bought my oysters pre-cleaned and shucked from a local fishmonger. The oysters I have are large Pacific oysters, larger and meatier than most local varieties. However, any oysters will do, as long as they’re big and really fresh.
Shaoxing cooking wine is a Chinese cooking wine, also referred to as Shao Xing or Shao Hsing. It’s widely used in Chinese cuisine to enhance the flavours of various dishes. Shaoxing cooking wine is made from fermented rice. You can find reasonably priced bottles of Shaoxing wine at Asian specialty stores, and some supermarkets carry them too. Mirin or dry sherry are good substitutes for Shaoxing wine.
Light soy sauce or regular soy sauce are both fine, but dark or sweet soy sauces won’t work since they’re not interchangeable. Soy sauce is a dark, savoury condiment commonly used in Asian cuisine. It has a rich, umami flavour and is often used as a seasoning or dipping sauce. Use salt-reduced soy sauce or dilute the dressing with 1 to 2 tablespoons of water for less salty oysters.
Sesame oil – Opt for roasted sesame oil. This sesame oil has a strong aroma with a roasted nutty flavour and smell, it’s also has a dark colour. Sesame oil is available in the international or cooking oil section of supermarkets, or purchased in Asian grocers.
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How to make Steamed Oysters with Ginger and Shallots
Step-by-step guide with photos
Cut the spring onions into thin strips and soak them in icy water for a nice curl, but you can skip the icy water if you prefer. Peel the ginger and slice them into thin strips. Remove the seeds from the chilli and slice into thin strips. Mix all the soy dressing ingredients together in a small bowl and set aside.
Fill a large saucepan (with a steam attachment) or wok 1/3 of the way with water, making sure the water doesn’t touch the steamer when boiling. Place the saucepan over high heat and bring to a boil.
Meanwhile, place the oysters upright in a bamboo steamer or any steamer you have available. Spoon the Shaoxing wine over the oysters, then top them with ginger. Cover the steamer and carefully place it over the saucepan. Reduce the heat to medium-high and steam for 2 to 3 minutes, depending on how large your oysters are.
After steaming the oysters
Take the steamer and oysters off the heat, being careful not to spill the steamed juices, as we wish to keep them within the oysters. Give the dressing a good stir, then spoon it over the oysters. Top the oysters with spring onions, coriander and chilli.
Heat oil in a small saucepan over high heat until smoky, then pour it over the oysters. When the oil hits the oysters, you’ll hear a satisfying sizzle! Serve immediately and enjoy!
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Steamed Oysters with Ginger and Shallots
Video
Ingredients
- 12 large oysters (cleaned on their half shell) (NOTE 1)
- 2 tbsp (40 ml / 1.4 floz) Shaoxing wine (NOTE 2)
- 30gm / 1oz ginger (peeled)
- 3 spring onion stalks (scallion / green onion)
- small bunch of coriander leaves
- Optional – large red chilli
- ¼ cup (60ml / 2 floz) peanut or vegetable oil
FOR THE SOY DRESSING
- ¼ cup (60ml / 2 floz) light soy sauce (NOTE 3)
- 1 tsp roasted sesame oil (NOTE 4)
- 2 tsp white sugar
- ⅛ tsp freshly ground white pepper
Instructions
- Cut the spring onions into thin strips and soak them in icy water for a nice curl, but you can skip the icy water if you prefer. Peel the ginger and slice them into thin strips. Remove the seeds from the chilli and slice into thin strips. Mix all the soy dressing ingredients together in a small bowl and set aside.
- Fill a large saucepan (with a steam attachment) or wok 1/3 of the way with water, making sure the water doesn't touch the steamer when boiling. Place the saucepan over high heat and bring to a boil. Meanwhile, place the oysters upright in a bamboo steamer or any steamer you have available. Spoon the Shaoxing wine over the oysters, then top them with ginger. Cover the steamer and carefully place it over the saucepan. Reduce the heat to medium-high and steam for 2 to 3 minutes, depending on how large your oysters are.
- Take the steamer and oysters off the heat, being careful not to spill the steamed juices, as we wish to keep them within the oysters. Give the dressing a good stir, then spoon it over the oysters. Top the oysters with spring onions, coriander and chilli.
- Heat oil in a small saucepan over high heat until smoky, then pour it over the oysters. When the oil hits the oysters, you'll hear a satisfying sizzle! Serve immediately and enjoy!
