Easy, Moderate, Complex
Yield : 4 servings
Ingredients
- 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
Method
- For the sauce, in a medium-sized bowl, whisk together soy sauce, honey, lemongrass, lime juice and zest and hot sauce. Reserve.
- Shuck oysters and place open faced in bamboo steamer over a wok, boiling with water. Garnish with garlic. Cook for 1-2 minutes.
- Remove oysters from heat. Drizzle the sauce on the open face of the oysters and garnish with scallions.