Description
A stall meal to directly taste the 'milk of the sea': fresh shell-on oysters from Taiwan's outlying islands like Penghu or Chiayi, charcoal-grilled with absolutely no seasonings.
Restaurants serving Charcoal Grilled Oysters
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Fresh shell-on oysters
- Lemon juice
Instructions
- [Authentic Recipe]
- [Ingredients are Everything] Prepare fresh shell-on oysters (Sheng Hao) shipped directly from 'Penghu' or 'Dongshi (Chiayi County)', Taiwan's seafood treasuries. Taiwanese oysters are often small, but slightly larger, plump ones are chosen for grilling.
- Scrub mud and dirt off the shells firmly under water with a brush.
- Arrange on the stall's charcoal grill net 'flat side up (rounded side down)' (to avoid losing the moisture and soup inside the shell).
- Apply absolutely no seasonings.
- Sear slowly over charcoal for a few minutes; it's done when the shells naturally pop open 'clack' (a plump, semi-raw state).
- Pry open the hot shells wearing work gloves, serve on a plate with just lemon juice (or wasabi soy sauce) on the side.
Learn more Spice, substitutes, tips
Key spices
Ocean aroma and Charcoal smoke
Substitutes at Japanese supermarkets
Japanese shell-on oysters (for raw consumption)
Pairing
Ice-cold Taiwan Beer or White Wine
Trivia
[For Adults] 'Sheng Hao' means large oyster. Walking in Taiwanese night markets, you'll always find stalls with mountains of oysters labeled 'From Penghu'. An insanely cheap ~100-150 NTD for 5-6 pieces per plate; the ultimate adult beer thief.
Eating tips & etiquette
[Unique Eating] Lift the shell, first slurp down the 'naturally salty oyster soup' pooled inside, squeeze lemon, and swallow the meat whole 'smoothly'!
Allergen
Oysters