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In a bowl toss together the mushrooms with oil, salt and pepper. Using the back of your knife, gently smash the herbs and place them into the bottom of the deep saute pan. Smash the garlic with the flat of your knife, place around the herbs. Pour wine over the herbs and garlic. Place a steamer pan

Finely sliced red chilli Finely sliced scallions Finely sliced Kaffir lime -- leaves Chopped mint and coriander -- leaves Mix all ingredients together. Put on plate and place in bamboo steamer. Steam for 8 minutes ( use the timer - avoid overcooking !) To plate, top with steamed broccolini ( new

Melt butter in a...the lump crabmeat, shrimp, oysters and parsley. Continue simmering...over beds of hot steamed rice. Recipe yields 8 large servings.

In a large, deep flameproof roasting pan, combine the chicken stock, wine and dissolved fish bouillon cubes. Arrange the celery in the pan with all the ribs facing the same direction. Arrange the scallions perpendicular to the celery. Scatter the ginger and reserved lemon ends over the vegetables.

Directions: Mix soy sauce and rice wine and rub over the chicken inside and out. Heat the oil in a wok to 230oF (110oC). Add the chicken and deep-fry until brown. Remove and drain. Pour the oil out of the wok. Blanch the mushrooms and bamboo shoot slices briefly in boiling water, drain, and set

Rinse cod fillet, place in a steaming plate, lined with shredded ham and mushroom. Add 1 scallion and 2 slices ginger on the fish. steam over high heat for 7 minutes.
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Steamed Oyster Recipes