STEAMED OYSTERS
If you're lucky enough to get your hands on fresh oysters, try them steamed and served in shells with melted butter.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 48m
Yield 4
Number Of Ingredients 3
Steps:
- Discard any broken-shell or open (dead) oysters. Scrub remaining oysters in cold water, removing any barnacles with a dull paring knife.
- Place half of the oysters in a steamer with boiling water. Cover and steam 5 to 8 minutes, removing oysters as they open. Discard any unopened oysters. Repeat with remaining oysters.
- Serve hot oysters in shells with butter.
Nutrition Facts : Calories 90, Carbohydrate 3 g, Cholesterol 45 mg, Fiber 0 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg
STUFFED AND DEEP-FRIED DRIED OYSTERS
Number Of Ingredients 11
Steps:
- 1. Soak dried oysters. 2. Shell and devein shrimp. Mince or grind pork, shrimp and ginger root then combine with salt, sugar, soy sauce and sherry. Mix well. 3. Cut each oyster lengthwise in half. Spread 1 tablespoon shrimp-pork mixture on one oyster half. Top, sandwich-style, with the second half. 4. Beat egg lightly. Dip stuffed oyster in egg then dredge in cracker meal (or fine bread crumbs).5· Meanwhile heat oil. Add stuffed oysters a few at a time and deep-fry until golden. Drain on paper toweling and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
INSTANT POT® FRESH STEAMED OYSTERS WITH SPICY BUTTER
I have baked, grilled, steamed on the stovetop, and even air fried oysters, but steaming in the Instant Pot® is hands down the best method. They are easy to open up and tender without any rubbery texture whatsoever.
Provided by Soup Loving Nicole
Categories Seafood Shellfish Oysters
Time 30m
Yield 20
Number Of Ingredients 5
Steps:
- Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set trivet inside. Place oysters on the trivet. Close and lock the lid. Select Steam function according to manufacturer's instructions; set timer for 2 minutes. Allow 15 minutes for pressure to build.
- Meanwhile, stir hot sauce and parsley into the melted butter until well combined.
- Release pressure using quick release according to manufacture's directions, 3 to 5 minutes.
- Carefully open the oysters using a spoon; set on a serving plate. Spoon butter over the top.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 4.6 g, Cholesterol 37.7 mg, Fat 7.2 g, Fiber 0.1 g, Protein 3.5 g, SaturatedFat 2.7 g, Sodium 175.9 mg
STEAMED AND DEEP-FRIED DRIED OYSTER BALLS
Number Of Ingredients 14
Steps:
- 1. Soak dried oysters. 2. Shell and devein shrimp then mince or grind along with pork, fish, scallions, garlic and ginger root. 3. Blend in cornstarch, sugar, salt and pepper, mixing well. Roll soaked oysters in mixture to coat, shaping each into a ball. 4. Place oyster balls on a shallow heatproof dish and steam 20 minutes (see HOW-TO, _Steaming). Let cool, then refrigerate either several hours or overnight. 5. Beat eggs lightly. Dip oyster balls in egg then dredge in cracker meal (or fine bread crumbs). 6. Meanwhile heat oil. Add oyster balls a few at a time and deep-fry until golden. Drain on paper toweling and serve, with a seafood dip (search for "Category: Seafood Dips"). NOTE: These oyster balls, prepared in advance and deep-fried at the last minute, are usually eaten as snacks. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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