Spicy Gingered Oysters
PREP TIME: 30 Minutes

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 to garnish.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295