80 ml olive oil
2 french shallots, finely diced
2 rindless bacon rashers, finely chopped
¼ cup garlic stems, finely chopped
¼ cup panko crumbs
24 rock oysters, freshly shucked
120ml Shaoxing wine
2 tbsp XO sauce
2 tbsp light soy sauce
3cm piece ginger, cut into julienne
Spring onion, thinly sliced
Heat oil in a saucepan over high heat. Add shallots and bacon, stir until bacon is crisp.
Add panko crumbs and stir until toasted
Season to taste and set aside.
Check oysters for any broken shell pieces, then remove oysters from shells. Reserve shells. Strain juice from oysters, place in bowl, and set aside.
Arrange oyster shells in 2 large bamboo steamers. Divide the Shaoxing wine, XO sauce and soy sauce among shells. Place oysters back in shell, and top with ginger.
Cover and steam over a saucepan of boiling water until just warmed through (1-2 minutes).
Top with crumb mixture and spring onion, and serve warm.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or