These are probably about triple the size of the usual Sydney rock oysters I pick up from the Pyrmont fish market.
They were only $8 per half dozen, so I thought.. if I screwed them up, then it was only just an $8 lesson anyway. Its not like I'm playing around with a lobster or something like that. :)
With the oysters this big, the shell made a perfect sized container for the glass noodles, shallots and black bean sauce.
Steamed Jumbo Oysters with Black Bean Sauce
- 1/2 Dozen of Jumbo Oysters
- 1 packet Glass Noodles (soaked in cold water for about 8-10 mins then drain)
- 1 stalk chinese green onion (thinly sliced diagonally)
- 12 coriander leaves (handpicked)
Mix together in a bowl, using a spoon to mince up the black beans:
- 3 tablespoons light soy sauce
- 1 tablespoon fresh fermented black beans (rinsed through water)
- 1 small red chilli (finely sliced)
- 1 teaspoon of white sugar
Place about 3 tablespoons of vegetable oil in a saucepan on high heat. After a couple of minutes, pour a couple of drops of the hot oil over each oyster. This will quickly cook the green onions and black beans.
- I buy the individually packed glass noodles. If you aren't able to get the individually packed ones, then just break off about a handful of noodles.
- Fermented black beans can be found at Asian supermarkets. One packet will last forever in your fridge if you place it an airtight container after 1st open. You do need to rinse through the black beans with some water prior to using it. This takes away some of the saltiness and also removes any sand or grit that maybe present.