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Dish of the Week
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Braised oysters with oyster sauce and enokitaki
蚝油金菇烩生蚝
Ingredients:
640g oysters; 80g enokitaki mushrooms; 3 teaspoons tapioca starch; 2.5 tablespoons oyster sauce; 4 tablespoons each of white wine and fresh cream; 2 tablespoons chopped spring onions; 2 teaspoons sugar.
Method:
1.Mix oysters well with tapioca starch, rinse clean, put in water, add sugar and store in refrigerator for 1 to 2 hours. Remove stalks from enokitaki and wash clean.
2.Boil oysters in 2 cups of water added with white wine until just cooked, but should not be thoroughly cooked, or they will not be crisp or smooth, take out and drain.
Bring 1.5 cups of oyster sauce to boil, boil enokitaki mushrooms until soft, starch, stir oyster sauce in, season with salt and pepper, stir fresh cream in, put oysters back, braise over gentle heat for a while and sow chopped spring onions over.
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