These oysters have always been a crowd-pleaser in parties as an appetizer. It has to sit in fridge at least overnight before serving, so be sure to make in advance.
Great with wines and sake (Japanese rice wine, also known as Nihonshu).
Marinated Oysters in Oil
2 tablespoons oyster sauce
1 cup light cooking oil such as vegetable or canola oils
1 clove garlic
1 small chili, deseeded
1 bay leaf
Gently wash the oysters in salted water and pat them dry with paper towels.
In a dry non-stick pan, heat the oysters until all the liquids are gone for about 5 minutes, and gently fold in the oyster sauce.
Transfer the oysters to a container, and add the oil, garlic, chili and bay leaf. Put the lid on and marinate in fridge for overnight.
Serve with lemon wedges and sliced onions if desired.
- Oysters can be either fresh or frozen. Make sure to thaw before cooking.
- Olive oil may crystallize in fridge, so I prefer to use light cooking oil.
Oyster sauce is the key ingredient in this recipe.