Guangxi-style Grilled Oysters

Ingredients

In this Guangxi-style adaptation, we incorporate the unique flavors and spices of Guangxi cuisine. The original Louisiana Creole dish is transformed by using Guangxi's signature spices such as star anise and ginger, which infuse the oysters with a distinct aroma and flavor. Additionally, the grilling technique adds a smoky char to the oysters, enhancing their natural sweetness and creating a delightful fusion of flavors. We alse have the original recipe for Oysters en brochette, so you can check it out.

• 24 fresh oysters, shucked 24 fresh oysters, shucked
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 2 tablespoons oyster sauce (30ml) 2 tablespoons oyster sauce (30ml)
• 1 tablespoon rice wine (15ml) 1 tablespoon rice wine (15ml)
• 1 tablespoon sesame oil (15ml) 1 tablespoon sesame oil (15ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 2 star anise, crushed 2 star anise, crushed
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 6g (1g sugars)
• Protein: 20g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, combine soy sauce, oyster sauce, rice wine, sesame oil, minced garlic, grated ginger, chili flakes, and crushed star anise. Mix well.
3. 3.
   Add the shucked oysters to the marinade and toss gently to coat. Let them marinate for 15 minutes.
4. 4.
   Thread the marinated oysters onto skewers, about 3 oysters per skewer.
5. 5.
   Place the skewers on the preheated grill and cook for 2-3 minutes per side, or until the oysters are cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and garnish with fresh cilantro.
7. 7.
   Serve the Guangxi-style Grilled Oysters hot as an appetizer or as part of a seafood feast.

Treat your ingredients with care...

• Oysters — Choose fresh oysters that are tightly closed and have a briny smell. Ensure they are properly shucked before marinating.
• Star anise — Crush the star anise to release its aromatic oils and enhance its flavor in the marinade.
• Rice wine — If rice wine is not available, you can substitute it with dry sherry or sake.

Tips & Tricks

• To prevent the oysters from sticking to the grill, lightly oil the grates before placing the skewers.
• Serve the grilled oysters with a squeeze of fresh lemon juice for a burst of citrus flavor.
• If you prefer a spicier kick, increase the amount of chili flakes in the marinade.
• For an extra touch of freshness, garnish the oysters with a sprinkle of finely chopped spring onions.
• If you don't have access to a grill, you can also cook the oysters on a stovetop grill pan or under the broiler.

Serving advice

Serve the Guangxi-style Grilled Oysters as an appetizer or as part of a seafood feast. They pair well with a side of steamed rice or a refreshing green salad.

Presentation advice

Arrange the skewers on a platter, garnished with fresh cilantro leaves. Place a small bowl of soy sauce on the side for dipping, if desired. The vibrant colors of the grilled oysters, combined with the fragrant aroma of the marinade, will make for an enticing presentation.