We all don’t usually have chance to go out for a meal lately but we always want to have a try on restaurant dishes. This Stewed Oysters Pot with Scallions and Ginger, for many of us, can only be tried in a Cantonese restaurant and it’s quite pricey. Actually it’s not that difficult to make at home!
薑蔥蠔煲 Stewed Oysters Pot with Scallions and Ginger
A fat piece of oyster. The exterior is spread with appetizing sauce. Take a bit, you can taste the savory and runny oyster flesh. This is just divine!
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For a bottle of oysters in wet market it’s just HK$80 which is much more cheaper than a dish of cooked oysters in a restaurant. But it takes quite a few steps to cook it through
Firstly we have to spread cornstarch on the oysters, massage it gently to remove the secretion on skin and then rinse with water. Repeat this for 3 times for cleaning thoroughly and be very careful not to mash the flesh
Spread cornstarch for later use
Saute the oysters. More oil can be applied
When they slightly change in color, take them out
Scallions are the soul of the dish. I especially like the scallions dipped in the sauce so we used 4 bunches of scallions. Cut them into strips
Prepare ginger and garlic as well
Fry scallions, ginger and garlic
Add the sauce made up of oyster sauce, light soy sauce, dark soy sauce and sugar. After they are mixed well, add the oysters back and gently stir
Prepare a pot, put all the scallions in for frying. it’s important to do it on high heat and make the pot very hot
Pour the oyster mixture in. There will be bubbles and sizzles if the pot is hot enough. That’s the essence of a pot dish
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