Barbecued oysters with XO sauce, ginger and shallot

Barbecued oysters with XO sauce, ginger and shallot

By
From
Ben's BBQ Bible
Serves
2-6 depending on how much you Enjoy oysters!
Photographer
Billy Law

I love barbecued oysters. They’re so easy, and perfect for grazing on while socialising. Bigger oysters, such as Pacific oysters, work best on the barbecue as they don’t shrink too much. You do need to have un-shucked oysters for this recipe.

You’ll find XO sauce in Chinese food stores and some delis — it’s great stuff.

Ingredients

Quantity Ingredient
24 large un-shucked pacific oysters, shells washed
1/4 cup finely julienned fresh ginger
1/4 cup finely sliced spring onion greens
2 limes, cut into wedges

Dressing

Quantity Ingredient
2 tablespoons xo sauce
2 tablespoons shaoxing rice wine
1 tablespoon light soy sauce

Method

  1. Prepare your barbecue for direct grilling over a high heat.
  2. Combine the dressing ingredients in a small bowl.
  3. Ensure your oysters are clean. Place the oyster shells between the barbecue grill bars, resting them so they stay upright.
  4. As the oysters pop open, remove them to a tray that has been lined with scrunched-up foil.
  5. Use a knife to prise open and remove the lid from the oysters, trying not to spill the juices. Loosen the oysters from the bottom shell with the tip of a sharp knife for ease of eating, so the oyster slides out of the shell, and dress each with a teaspoon of the dressing.
  6. Garnish with a sprinkling of ginger and spring onion. Serve straight away, with the lime wedges.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
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