China Town Oysters

Easy, Moderate, Complex
Yield : 4 servings


  • 12 large Pacific Coast Oysters
  • 3 cloves of garlic, minced
  • For the Sauce
    • 1/4 cup soy sauce (60 ml)
    • 1 teaspoon of honey (5ml)
    • 1 tablespoon lemongrass (15 ml)
    • Juice and zest of 1 lime
    • 1 teaspoon sriracha hot sauce (5 ml)
    • 2 scallions, finely chopped


  1. For the sauce, in a medium-sized bowl, whisk together soy sauce, honey, lemongrass, lime juice and zest and hot sauce. Reserve.
  2. Shuck oysters and place open faced in bamboo steamer over a wok, boiling with water. Garnish with garlic. Cook for 1-2 minutes.
  3. Remove oysters from heat.  Drizzle the sauce on the open face of the oysters and garnish with scallions.