Best 3 Oysters With Sweet Citrus Soy Sauce Recipes
Indulge in a symphony of flavors with our tantalizing Oysters with Sweet Citrus Soy Sauce, a culinary masterpiece that elevates the humble oyster to new heights. This delectable dish features plump, succulent oysters bathed in a luscious sauce made with fresh citrus, aromatic soy sauce, and a touch of sweetness. Accompanying this main attraction are two equally enticing recipes: a refreshing Asian slaw with a vibrant dressing and a savory garlic butter sauce that adds an extra layer of richness to the oysters. Get ready to embark on a culinary adventure that will leave your taste buds craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CRISPY OYSTERS WITH CHILE DIPPING SAUCE
Steps:
- Preheat a fryer or wok filled 1/2 way with oil to 400 degrees. In a bowl, whisk together the flour, cornmeal, Old Bay and slowly add the soda until a pancake batter consistency is achieved. Dip each oyster in the batter and fry until golden brown, about 3 to 5 minutes. Season lightly with salt. Meanwhile, in a small bowl, mix together the vinegar, soy, chiles, sugar and sesame oil.
- PLATING: Cover a large platter with greens and place a small bowl of dipping sauce in the middle. Surround with hot oysters.
GRILLED OYSTERS WITH BUTTERY SOY-SAKE GLAZE
J. Kenji López-Alt first saw the pairing of oysters with sweet soy and sake sauce as a cook at Uni in Boston. It's based on kabayaki, Japanese-style grilled freshwater eel. Eel is much richer than oysters, so adding a touch of butter to the sauce before spooning it over the grilled oysters helps balance the flavors. The sauce can be stored in the refrigerator for several weeks. If you're interested in alternative flavor profiles for your grilled oysters, check out these Grilled Oysters With Lemony Garlic-Herb Butter or Grilled Oysters With Harissa-Parmesan Butter.
Provided by J. Kenji López-Alt
Categories seafood, appetizer
Time 1h
Yield 24 oysters
Number Of Ingredients 8
Steps:
- Combine the sake, sugar and shoyu in a small saucepan along with the smashed garlic and ginger. Bring to a simmer and cook until the liquid is reduced into a syrupy glaze with large, dark bubbles, about 30 minutes. Using a spoon or strainer, remove and discard garlic and ginger. You should have about 1/2 cup glaze. Stir in the butter.
- After the sauce is prepared (or as it reduces), ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
- Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
- As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
- Spoon a generous teaspoon of the glaze into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute.
- Return the oysters to the foil-lined baking sheet, sprinkle with scallions, and serve immediately.
OYSTERS WITH SWEET CITRUS SOY SAUCE
If you love oysters and love citrus fruits, here is your ideal recipe! Recipes certainly don't come any simpler than this one! This starter is low GI and comes from 'educated cooking: 80 recipes that are easy to prepare and are low in fat'. As long as your guests love oysters and citrus juices, what could be easier? A wonderfully easy prepare-ahead dish.
Provided by bluemoon downunder
Categories Lemon
Time 5m
Yield 12 Oysters with Sweet Citrus Soy Sauce, 2 serving(s)
Number Of Ingredients 4
Steps:
- Juice the lemon and limes, combine the juices and whisk in the sweet soy sauce.
- Divide the combined juices and soy sauce across the 12 oysters and keep the oysters refrigerated until serving time.
- Serve.
Nutrition Facts : Calories 271.5, Fat 7.1, SaturatedFat 1.6, Cholesterol 150, Sodium 319.9, Carbohydrate 24.6, Fiber 2.7, Sugar 1.9, Protein 29.1
Tips:
- To ensure the freshest oysters, purchase them from a reputable seafood market or directly from a trusted oyster farmer.
- Before cooking, inspect the oysters carefully. Discard any that have cracked or damaged shells or appear to be open.
- To shuck the oysters, hold the oyster in one hand with the flat side facing up. Insert the oyster knife into the hinge of the shell and twist it to pry the shell open.
- When preparing the citrus soy sauce, use a variety of citrus fruits to create a complex and flavorful sauce. Grapefruit, orange, and lime are all good choices.
- For a spicy kick, add a touch of chili pepper or Sriracha sauce to the citrus soy sauce.
- If you prefer a sweeter sauce, add a bit of honey or maple syrup.
- Be careful not to overcook the oysters. They should be cooked just until they are opaque and the edges start to curl.
Conclusion:
Oysters with Sweet Citrus Soy Sauce is a delightful and easy-to-make appetizer or main course. The combination of fresh oysters, tangy citrus, and savory soy sauce creates a dish that is both flavorful and elegant. Whether you are serving it at a party or enjoying it as a weeknight meal, this recipe is sure to impress.
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