Five-Day straight Easter long weekend can't only be about alcohol and parties! I had a great dinner at home, dad did what he usually does in his restaurant and cooked us a Chinese Easter meal:DHere it is a real Chinese wok, not something you find in Myer or Big W because its the traditional ones that chefs use to train with back then. The ones dad use in the restaurant are nearly double the size though...
Steamed oysters with ginger and shallot soy sauce were the highlight of the night! Mainly because i love oysters and the special soy sauce! I have to point out that its not soy sauce you buy from the supermarkets, those ones will be waaay to salty. This type of soy sauce many use for steamed fish or boiled prawns too.
This super duper close up s
hot of the soy sauce says it all! There were heaps of chilli, ginger, shallot and parsley, it was sooo good!
You're not supposed to steam the oysters in the sauce because -
1. the sauce loses its strong taste from all the steam (water) diluting it
2. the greens all go brown und
er the strong heat
3. the oysters become too salty after being soaked in soy for several minutes.
So after steaming the oyster with
some ginger
(to get rid of any fish
y taste:P) we spooned some sauce into the oyster. Oh yeh! we added some chilli dried scallop for more flavour!
And yes this is the complete picture of what I mean by steamed oysters with ginger and shallot chilli soy sauce:)
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