Steamed oysters with black-bean sauce
|12 Zeeland creuses from Prins & Dingemanse||12 teaspoons of fried onion|
|12 small teaspoons of black-bean sauce||100 millilitres of neutral oil, for example peanut or sunflower oil|
|3 spring onions, finely chopped|
Did you know that steamed oysters are delicious? This option with a black-bean sauce takes you to China. The sauce has an intense flavour and combines beautifully with the slightly salty oysters. Garnish with finely chopped spring onion, some crisp fried onion and you have a taste explosion as a starter.
Put a layer of water in a wok and put the steam basket in it. Bring to the boil. Open the oysters. Protect the hand in which you hold the oyster. You can use an oyster glove, but a tea towel works equally well. Hold the flat side of the oyster to the top with the hinge facing you. It is easiest to open an oyster with an oyster knife. You insert that into the hinge. Twist calmly with a rotating movement of your wrist. As soon as the oyster opens, you cut the closing muscle by scraping the knife along the flat side. Cut the oyster loose from the underside and turn it over. You don't have to do this, but it makes for a better presentation. Put a spoonful of oil and black-bean sauce on top of each oyster. Put the oysters in the steam basket and steam them for 5-10 minutes until they are done. The exact time depends on the size of the shellfish. In the meantime heat the remaining oil in the sauce pan. Remove the oysters from the steam basket and put a spoonful of hot oil on top. Garnish with spring onion and fried onion.
TIP! If you don't have a steam basket, you can use a colander with a lid on top of a pan of boiling water and that works just as well.
- Summer oyster
- Fresh oysters