Oyster Recipe: Baked Oysters pictures (1 of 9)
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I love shellfish so it goes without saying that I love oysters.
Oysters are plentiful and affordable in the United States. We’re blessed with fresh, live, big, fat, and succulent oysters all year long from the east coast and west coast. I would be sharing more oyster recipes if I don’t have to shuck them. To me, shucking oyster is the most difficult kitchen chore, a skill that I haven’t quite mastered. The last time I bought oysters, I almost used a hammer…(get baked oysters recipe after the jump)
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Big, fat, succulent grilled oysters.
Grilled with chopped garlic and chili powder, they are very yummy…(more picture after the jump)
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Seafood is exceedingly expensive in Sydney–think $150/kg lobster sashimi (average 5-7 kg per lobster, so do your math), $88/kg mud crab, and $48/kg clams or “pippies.”
(Edited: Read the comments area)
OUCH!
I’m not moving to Sydney anytime soon, regardless how nice and how much closer it is to Malaysia.
(Edited: I just came back from the Sydney Fish Market today and have a much better picture about the price of seafood here. They are still more expensive compared to the US, and with the weakening US$ which is almost at par with AU$ now, it doesn’t help. But, they are acceptable to me now. So, I might move to Australia sooner than you think. *wink*)
Anyway, these big, fat, and succulent New Zealand oysters are affordable. Priced at $3 per oyster, they were delicious. Steamed oyster with ginger and scallions is something that I miss dearly since moving away from San Francisco; somehow steamed oysters are impossible to find in Chinese restaurants in LA and Orange County. I don’t know why?!
Now onto the insanely expensive pippies, but probably the best stir-fried style I’ve ever tasted, after the jump…
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Plump, juicy, succulent, perfectly cooked, soft, smooth, and absolutely DELICIOUS.
Prepared with the simplest of ingredients–fermented bean paste (taucheo), ginger, scallion, red chilies–this dish is a gem…
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