Description
A stamina seafood appetizer where Taiwan's coastal specialty—small, rich oysters (E-a)—are briefly blanched and heavily drenched in intense raw grated garlic and sweet thick soy sauce.
Restaurants serving Blanched Oysters with Garlic Sauce
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Small oysters
- Massive raw garlic
- Thick soy sauce
- Sweet potato flour
- Shredded ginger
Instructions
- [Authentic Recipe]
- Carefully wash fresh small oysters (Xian E) in salt water, drain.
- The key point: dust the surface extremely thinly with 'sweet potato flour' or potato starch to seal in umami and prevent shrinking.
- Boil water, turn off or lower heat completely, and blanch oysters briefly (30s-
- min). When the powder turns translucent and oysters plump up, immediately shock in ice water (absolutely do not boil).
- Lay shredded ginger on a plate, mound the plump oysters on top.
- Drizzle heavily with a thick sauce of massive 'grated raw garlic (Suanni)', Taiwan's sweet 'Jiangyou Gao', and sesame oil.
- Scatter scallions.
Learn more Spice, substitutes, tips
Key spices
Intense pungency of raw garlic
Substitutes at Japanese supermarkets
Japanese cooking oysters (ensure fully cooked)
Pairing
Ice-cold Kaoliang liquor or Beer
Trivia
[For Adults] Oyster Omelet is famous, but drinking adults order this without hesitation. The sweet potato flour coating makes the oyster silky smooth, catching the garlic sauce incredibly well.
Eating tips & etiquette
[Unique Eating] Scoop the 'plump' garlic-soy-coated oysters with shredded ginger, countering the bursting sea milk upon biting with intense garlic!
Allergen
Oysters, Wheat, Soy, Sesame