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 three flavors, and I have since made them a staple on my Lafitte's
Landing menu. Here is the recipe.
- 3 dozen oysters, reserve
- 1/2 cup liquid
- 2 tbsp. slivered, candied ginger
- 1 tsp. corn starch
- 1/2 tsp. Sambal Oelek Ground Chili Paste
- 2 tbsp. sesame oil
- 1 tsp. Tuong Ot Toi Chili Garlic Sauce
- 1/4 cup minced shallots
- 1/2 cup clam juice
- 1/4 cup sliced green onions
- 1 tbsp. chopped parsley
- 2 tbsp. minced garlic
- salt to taste
I should begin by mentioning that both the hot chili sauce and the
garlic sauce are extremely hot, and you should first test the amount
used to guarantee it within your pallet range. Dissolve corn starch
in reserved 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 into the vegetable seasonings.
Add the hot chili sauce, 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 the 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 « 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.