I'm often amazed at the similarity of ingredients used worldwide
in creating local recipes. Here in Louisiana, most of our seafood
gumbos and certainly our famous Cajun oyster stew require garlic,
oysters and chili peppers as main ingredients in the recipes. On
a recent trip to China, I discovered yet another dish that incorporated
these 3 flavors, and I have since made them a staple on my Lafitte's
Landing menu. Here is the recipe.
- 3 dozen oysters
- ½ cup oyster liquid
- 2 tbsps slivered candied ginger
- 1 tsp corn starch
- 2 tbsps sesame oil
- ¼ cup minced shallots
- ¼ cup sliced green onions
- 2 tbsps minced garlic salt to taste
- ½ tsp Sambal Oelek Ground Chili Paste
- 1 tsp Tuong Ot Toi Chili Garlic Sauce
- ½ cup clam juice
- salt to taste
- 1 tbsp chopped parsley
I should begin by mentioning that both the chili paste and the garlic
sauce are extremely hot, and you should first test the amount used
to ensure that it suits your taste. Dissolve corn starch in oyster
liquid and set aside. In the bottom of a 10-inch skillet, heat sesame
oil over medium-high heat. Add shallots, green onions, garlic and
ginger. Saute 3-5 minutes or until vegetables are wilted. Add oysters
and blend well. Add the ground chili paste, garlic sauce and clam
juice. Cook until oysters are puffy, but not over cooked, 3-5 minutes.
Using a slotted spoon, remove oysters from the skillet and keep
warm. Return the skillet to heat and bring to a low boil. Stir the
dissolved corn starch liquid and add to the skillet, stirring constantly.
Season to taste using salt and reduce the liquid to half volume.
Return the oysters to the thickened liquid and reheat for 1 minute.
Serve over garlic croutons or with crackers. You may wish to serve
as a pasta sauce over angel hair or spaghetti. Sprinkle with parsley