No need to fire up the barbecue or go out in the rain. These oysters are cooked in a cast iron skillet and ready in 20 minutes. Great Chinese street food at home! I don’t know what it is but I have a thing for street food. Walking by the stalls and pointing and eating. If you can’t go out and get it, do it at home. It’s easy!
This is truly the easiest and quickest way to enjoy fresh oysters. And no stabbing your hand! Don’t worry if the month doesn’t have an R in it. Oysters are farmed and they are sterile.
EQUIPMENT: cast iron skillet, oyster knife, chef’s butane torch
Cast Iron Skillet BBQ Oysters with Szechuan Garlic Sauce
Cuisine: AmericanDifficulty: Easy2
servings10
minutes10
minutesThese oysters are cooked in a cast iron skillet and ready in 20 minutes.
Ingredients
1/2 teaspoon Liquid Smoke
6 fresh oysters
1 tablespoon real oyster sauce, not “flavored”
1 tablespoon San J Szechuan sauce
1 tablespoon chopped garlic from a jar
1 teaspoon finely chopped red pepper, hot or sweet depending on your taste
1 green onion, minced
1 tablespoon extra virgin olive oil
Directions
- Place a large cast iron skillet over a medium-high heat.
- Add a half inch of filtered water.
- Add Liquid Smoke.
- Carefully place oysters in skillet. Make sure they are level and deep side is down.
- Cover and cook until they open. About 10 minutes.
- Remove skillet from heat.
- Hold each oyster with a kitchen cloth or paper towel to protect your fingers from the hot shell, taking care not to spill the juices inside, and use your fingers to lift up and twist the top shell to remove it and expose the salty goodness. It shouldn’t be very difficult.
- Mix together oyster sauce, Szechuan sauce, and garlic.
- Top each oyster with the Szechuan garlic sauce, red peppers, and green onions.
- Add a dash of olive oil to each one and then use a chef’s butane torch to lightly sear the tops.
- Serve immediately.
Thank you for this wonderful recipe. I love the way your wrote the explanations, I got a very clear picture of how to make it and I could smell the aroma and the flavour of this special dish. Thank you so much again, this is definitely on my to-do list next. 🌹🌹🌹