Steamed and Curry Flashed Oysters

• Romaine, banana or Napa cabbage leaves for steaming
• 1 dozen shucked oysters
• 1 tablespoon ginger, fine julienne
• 1/4 cup scallions, finely sliced
• 1 lime, juiced
• Fresh coarse cracked black pepper
• 1/2 cup curry oil (1/4 cup curry powder, water to make a paste and 1/2 cup canola oil, whisk together and let stand for 2 hours. Use only the top yellow oil.)
• Rock salt, for plating

1. Prepare a large steamer basket lined with romaine, banana leaves or Napa cabbage.
2. Top each oyster with ginger, scallions, a squirt of juice and black pepper.
3. Steam hard for 3 to 5 minutes until the oysters are warm to hot in the middle.
4. Meanwhile, heat the curry oil to very hot.
5. Place the steamed oysters on a bed of rock salt.
6. PLATING Flash each oyster with 1 teaspoon of oil.
7. Serve as soon as possible.
8. WINE: Veuve Clicquot Champagne, Blanc de Blanc

cabbage, oysters, ginger, scallions, lime, black pepper, curry oil, salt

Taken from www.foodnetwork.com/recipes/steamed-and-curry-flashed-oysters-recipe.html (may not work)