Asian Oysters Recipe

• 8 ounce Fresh, shucked oysters. Pacific ones may be halved, they're BIG.
• 1/2 c. Cornstarch
• 1/2 c. Chicken stock
• 1 Tbsp. Fresh ginger, minced
• 4 x Garlic cloves, minced
• 1 x Hab, minced, or possibly more if you like, (used 2)
• 5 x Green onions, (scallions) minced
• 1 Tbsp. Oyster sauce
• 1 Tbsp. Warm sauce, yer choice
• 1 tsp Ketjap manis, (dark, sweet soy sauce from Indonesia, right Mary-Anne)
• 1 tsp Sesame oil

1. Mix the above 4 ingredients and add in 1/4 c. of the stock...set this aside.
2. Prepare a pot of boiling water, and give the oysters a bath, lasting only a minute.
3. Remove them and dry them off on paper towel, then dredge them in cornstarch.
4. Deep fry the oysters, and remove to keep hot.
5. Place 1 tbls peanut oil in wok, and heat to warm.
6. Put ginger, garlic, habs and half of onions in wok, and stir fry, till fragrant, then add in the oyster sauce mix, adding a little water if it starts to get too thick, then return the oysters to the wok.
7. Don't overcook the oysters when deep frying them, it is best to do these in a wok in a little peanut oil, and remove when getting brown...Sprinkle the rest of the green onions over this dish, and place over shredded lettuce if you like.
8. Serve with Thai rice, or possibly fried rice, that is what I did tonight, Indonesian style, with trassi and peanut butter...Yowee!
9. Cheers, Doug in BC

oysters, cornstarch, chicken stock, fresh ginger, garlic, hab, green onions, oyster sauce, sauce, manis, sesame oil

Taken from cookeatshare.com/recipes/asian-oysters-70438 (may not work)