Oysters With Sweet Citrus Soy Sauce Recipes

SOY SAUCE OYSTERS

Steps:

• Heat oil on a non-stick pan over medium-high heat. Add ginger and the white part of the chinese leek and cook until fragrant.
• Add the soy sauce until it is heated through. Gently stir in the oysters and rice wine and cook for 3- 5 minutes.
• Add chilli slices and the green part of the Chinese leek until they are cooked
• Serve hot with rice.

OYSTER SAUCE CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken thighs in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes.
• Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste.
• After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.

GRILLED OYSTERS WITH BUTTERY SOY-SAKE GLAZE

Steps:

• Combine the sake, sugar and shoyu in a small saucepan along with the smashed garlic and ginger. Bring to a simmer and cook until the liquid is reduced into a syrupy glaze with large, dark bubbles, about 30 minutes. Using a spoon or strainer, remove and discard garlic and ginger. You should have about 1/2 cup glaze. Stir in the butter.
• After the sauce is prepared (or as it reduces), ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
• Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
• As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
• Spoon a generous teaspoon of the glaze into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute.
• Return the oysters to the foil-lined baking sheet, sprinkle with scallions, and serve immediately.

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.

CRISPY FRIED OYSTERS WITH SWEET CORN CILANTRO SALSA

Steps:

• For the corn puree: In a medium saucepan, melt the butter. Add the corn and chicken stock. Cook until the corn is cooked and most of the liquid has evaporated, 8 to 10 minutes. Cool slightly, and then place the corn in a blender and blend until smooth. Season with salt and pepper.
• Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• For the salsa: In a small mixing bowl, combine the corn, lemon juice, vinegar, cilantro, scallion and red peppers. Season with salt and pepper.
• For the oysters: Set three shallow bowls next to one another. Place the flour in the first bowl, then place the buttermilk and egg in the next bowl and place the cornmeal in the last bowl. Use a fork to whisk the egg into the buttermilk. Dredge the oysters, one at a time, in the bowl with the flour, shaking to remove any excess. Then dip the oyster into the bowl with buttermilk. Once covered in the egg wash, place the oysters into the cornmeal.
• Set a large saute pan over medium heat and add the olive oil. Add the oysters to the pan and fry until golden brown, about 1 minute. Turn the oysters to the other side and cook another minute or until golden brown. Remove the oysters with a slotted spoon onto a paper towel.
• Place 1 teaspoon of corn puree in an oyster shell. Place a fried oyster on top of the puree. Top each oyster with 1 teaspoon corn salsa. Repeat with the remaining ingredients.

OYSTERS WITH SWEET CITRUS SOY SAUCE

Steps:

• Juice the lemon and limes, combine the juices and whisk in the sweet soy sauce.
• Divide the combined juices and soy sauce across the 12 oysters and keep the oysters refrigerated until serving time.
• Serve.