Top 10 Most Delicious and Attractive Dishes Made from Oysters

Ingredients:

• 150g oyster meat
• 100g all-purpose flour
• 2 chicken eggs
• 1 quail egg
• 100g breadcrumbs
• 10g baby cucumber
• 1/4 onion
• 1 tablespoon chopped cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons mayonnaise
• 1/4 lemon

Preparation:

Preparing the Oysters

• Scrub the oyster shells under running water with a brush to remove any dirt and algae on the exterior.
• Place the oysters in boiling water for about 2-3 minutes. They will open up when exposed to the heat. At this point, gently pull off the top shell and use a knife to carefully remove the oyster meat.

Dipping in Batter

• Crack the 2 chicken eggs into a bowl and beat them well with chopsticks.
• Dip the oyster meat in flour, followed by the egg mixture, and then coat them with breadcrumbs in preparation for frying.

Frying the Oysters

• Heat oil in a pan, then gradually add the coated oysters to the hot oil, frying until golden brown. Remove and set aside to drain excess oil.

Boiling the Quail Eggs

• Boil the quail eggs in a pot of water for about 10 minutes.
• Peel the eggs and chop them finely with a knife.

Making the Sauce

• Finely chop the cucumber and onion. Add chopped cilantro, 1/4 teaspoon of salt, and ground pepper.
• Mix everything together with 4 tablespoons of mayonnaise and squeeze in the juice of the lemon. Stir well until all ingredients are combined.

Ingredients:

• 1.5 kg of milk oysters.
• 300g of high-quality white rice.
• 200g of spring onions.
• Seasoning: 40g salt, 5g sugar, 10g MSG.
• Tools: Stove, pot, pan, bowls, spoons, etc.

Preparation:

Preparing the Ingredients:

• Chop the spring onions finely. Use the white ends for frying and the green tops for garnishing the porridge.
• Slice the chili peppers thinly and grind the black pepper.
• Clean the oysters with a saltwater solution mixed with lemon juice or vinegar. This will help remove any dirt or debris. Set them aside to drain.
• Rinse the rice and toast it in a pan until golden and fragrant.

Stir-Frying the Oysters:

• Heat oil in a pan, add the chopped spring onions, and fry until fragrant. Remove the cooked onions and set them aside. Add the oysters, and season with 5g salt, 10g seasoning powder, 5g sugar, and 5g ground pepper. Stir-fry until the oysters are cooked through, then turn off the heat.

Cooking the Porridge:

• Place the toasted rice into a pot, add about 4 liters of water, and 50g of oil fried with garlic and onions. Cook until the rice expands and softens like flower petals.
• Add the stir-fried oysters and adjust the seasoning to taste. Let the porridge simmer until it’s heated through. Turn off the heat.
• Before serving, sprinkle the finely chopped spring onion greens, fried onions, pepper, and sliced chili. Serve hot.

Ingredients:

• Oysters (large) - 500g
• Ginger - 10g
• Lemongrass - 4 stalks (thinly sliced)
• Minced garlic - 10g
• Fish sauce - 1/2 teaspoon
• Pepper - 1/3 teaspoon

Instructions:

Boiling the oysters:

• Buy fresh oysters from the store or supermarket, remove any shell fragments stuck to the oysters, rinse them in saltwater, and then rinse again with clean water. Let them drain.
• Next, bring a pot of water to a boil, adding a few slices of ginger. Cover the pot and cook on high heat until the water starts to boil.
• Quickly add the oysters and cook until the water boils again, then turn off the heat and transfer the oysters into an ice bath.
• Letting the oysters sit in ice water will firm up the meat, making it crispy and chewy when stir-fried, enhancing the flavor.

Seasoning the oysters:

• Season the oysters with 1/2 teaspoon of fish sauce and 1/3 teaspoon of pepper. Mix well and let the oysters marinate for about 30 minutes to absorb the flavors.

Stir-frying the oysters:

• Heat a pan and sauté the minced garlic and sliced lemongrass until fragrant.
• Next, add 1/2 of a sliced chili and the marinated oysters. Stir-fry quickly over high heat until the oysters are dry and firm.

The plate of stir-fried oysters with lemongrass and chili looks delicious, with a light fragrant aroma of lemongrass. The oysters are firm, sweet, and flavorful, and pair wonderfully with rice.

Ingredients:

• Shucked oysters - 400g
• Pineapple - half a fruit
• Tomatoes - 2 ripe ones
• Spring onions, shallots, Vietnamese cilantro
• Chili, tamarind paste

Instructions:

• Clean the oysters thoroughly, removing any sand and dirt. Peel and slice the pineapple into small, bite-sized triangles.
• Remove any old leaves from the Vietnamese cilantro and chop it finely. Clean the spring onions and cut them into short sections. Wash the tomatoes, then cut them into wedges. For the tamarind paste, pour hot water over it to dissolve, then strain to get the tamarind juice.
• Heat a pan, add some oil, and sauté the shallots and garlic until fragrant. Add the tomatoes and cook until they soften. Then add the oysters and stir-fry briefly with a bit of fish sauce and seasoning.
• Pour in some water and bring it to a boil. Once boiling, add the tamarind juice and pineapple to the pan. Continue cooking, adjusting the seasoning, and then add the spring onions, Vietnamese cilantro, and some pepper to enhance the flavor.
• This spicy and sour soup has a distinctive sweet and tangy flavor, making it irresistibly delicious. The harmonious blend of ingredients makes the dish very appealing and sure to satisfy your taste buds.

Ingredients:

• Oysters (500g)
• 1 onion (sliced)
• Half a corn on the cob (kernels removed)
• 3 okra (sliced)
• Fresh coriander (a small bunch)
• Butter (20g)
• 2 sausages
• 20g Mozzarella cheese
• 2 eggs
• 2 tablespoons ketchup
• 1 tablespoon chili sauce
• Lemon juice (or vinegar, a little)
• Common seasonings (a little)

Instructions:

Prepare the oysters:

• Once you’ve bought the oysters, clean them by soaking them in a diluted saltwater solution with lemon juice or vinegar. Drain well.

Season the oysters:

• Season 300g of oysters with 1 tablespoon sugar, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of ground pepper, 2 tablespoons ketchup, and 1 tablespoon chili sauce. Let it marinate for 15 minutes so the oysters soak in the flavors.

Cooking the grilled oysters:

• Heat a cast-iron pan on medium heat, adding 20g of unsalted butter. Stir until the butter is fully melted.
• Next, add the sliced onion, corn kernels, and okra to the pan. Stir and cook for 5-7 minutes until the vegetables are fully cooked.
• Then, add sausages and the marinated oysters to the pan, cracking one egg on top and letting it cook for 1 minute.
• Finally, sprinkle Mozzarella cheese over the top and let it melt completely before turning off the heat. Season with pepper and garnish with fresh coriander. Serve hot.

Result:

• This cheesy grilled oyster dish is best enjoyed while hot, accompanied by crispy bread. The oysters are perfectly cooked, with a sweet, creamy taste that complements the rich cheese, crunchy vegetables, and hearty bread. It's a simple yet delicious and nutritious dish that’s perfect for a family meal!

Ingredients:

• 200g oyster meat
• 150g white broccoli (cauliflower)
• 150g green broccoli (broccoli florets)
• 1 tomato
• 6 garlic cloves
• 1 piece of ginger
• 1/2 shallot
• 10g spring onions
• 10g basil leaves
• 10g chili
• Seasoning: sugar, salt, seasoning powder, fish sauce, monosodium glutamate, cornstarch, cooking oil, pepper

Instructions:

Step 1: Preparing the ingredients

• After buying the broccoli, soak it in saltwater for about 15 minutes, then rinse with clean water.
• Once washed, blanch the broccoli in boiling water, adding 1/3 teaspoon salt and 1/3 teaspoon cornstarch. Let it cook for 5 minutes, then remove and drain.
• Clean the oysters by soaking them in a diluted saltwater solution, then rinse with fresh water before cooking.
• Wash the tomato and cut it into small cubes. Peel and crush the garlic, then slice the ginger and shallot thinly.

Step 2: Stir-frying the oysters

• Heat 1/2 tablespoon of cooking oil in a pan. Add the ginger and garlic, sautéing them until fragrant.
• Once the garlic turns golden, add the oysters and stir-fry on high heat for 1-2 minutes. Season with 1 teaspoon fish sauce, 1/4 teaspoon pepper, and stir well until the oysters become firm. Remove them from the pan and set aside.

Step 3: Stir-frying the vegetables

• In the same pan, add the remaining minced garlic and sauté until fragrant. Then add the green broccoli, shallots, and tomatoes. Season with 1 teaspoon seasoning powder, 1/2 teaspoon monosodium glutamate, and 1/4 teaspoon pepper. Stir-fry the vegetables on high heat for about 10 minutes to allow the flavors to meld.
• Once the vegetables are cooked, add the oysters back into the pan and stir for 2 minutes on high heat to combine all the ingredients. Finally, add basil leaves, spring onions, and chili strips, and stir-fry for another 1-2 minutes to complete the dish.

Final Result:

• The stir-fried oyster dish with broccoli will have a visually appealing and vibrant color. The oysters are perfectly cooked with a sweet and rich flavor, complemented by the crispy and fresh vegetables, creating a balanced and nutritious dish for the whole family.

Ingredients:

• 300g oysters
• 500g beef bones
• 100g oyster mushrooms
• 100g carrots
• 100g peas
• 100g corn kernels
• 100g cornstarch
• 20g spring onions
• 20g cilantro
• 4 century eggs
• 2 chicken eggs
• 20 quail eggs
• 4 egg yolks

Instructions:

Preparing the oysters:

• Clean the oysters by washing them with a mixture of saltwater and lemon juice or vinegar, then set aside to drain.

Preparing the other ingredients:

• Boil the quail eggs until cooked, then peel the shells off.
• Clean the oyster mushrooms and tear them into small pieces.
• Wash the carrots, then dice them.
• Rinse the peas and let them drain.
• Clean the corn, remove the kernels, and set aside.
• Wash the spring onions and cilantro, drain, and chop finely.

Making the stock:

• To ensure a clear and flavorful broth, rinse the beef bones thoroughly, then blanch them in boiling water.
• Next, place the bones in a pot with 1 liter of water, bring it to a boil, remove the scum, reduce to a simmer, and cook for 30 minutes to extract the bone flavor.

Making the Century Egg Soup:

• In the bone broth, add 100g of carrots, 100g peas, and 100g corn kernels, and cook for 10 minutes.
• Add 100g of shredded oyster mushrooms, 300g of oysters, 2 tablespoons of seasoning powder, 1 tablespoon of sugar, and 100g of cornstarch (dissolved in water). Cook for 2 minutes on medium heat.
• Crack 1 chicken egg into the pot and stir in a circular motion to create egg ribbons.

Final Result:

• Ladle the soup into bowls, topping with century eggs and quail eggs. Sprinkle with chopped spring onions, cilantro, a pinch of pepper, and a dash of soy sauce to finish.
• This hot oyster soup, with its rich oysters and the distinct aroma of century eggs, makes for a delicious and nutritious dish perfect for boosting health.

There is no better appetizer than oyster salad, especially when the oysters are rich and flavorful, paired with other ingredients to create a delightful dish.

Ingredients:

• 200g oysters
• 150g sprout greens (baby green cabbage)
• 4 radishes (radish root)
• 1/2 onion
• 1 chili pepper
• 100g Thai basil
• 3 cloves garlic
• 10g ginger
• 5g fried garlic
• 5g roasted sesame seeds
• 10g seasoning (sugar/salt/fish sauce)
• 3 tablespoons rice vinegar

Preparation:

Preparing the vegetables:

• First, peel and thinly slice the onion and radish after washing them. Soak both the onion and radish in ice water to reduce their sharpness.
• For the sprout greens, remove the roots (if any), soak them in saltwater, wash them thoroughly, and drain. Clean the basil leaves. Peel and slice the ginger, crushing one part and chopping the other. Remove the seeds from the chili pepper and slice it into strips. Peel and finely chop the garlic.
• Once the vegetables are prepared, wrap them tightly and refrigerate them to enhance the flavor when mixed.

Blanching the oysters:

• For store-bought oysters, wash them with saltwater and rinse thoroughly. Let them drain.
• Next, bring a pot of water to a boil. Once boiling, add some crushed ginger and a tablespoon of rice vinegar, stirring to mix.
• Quickly dip the oysters into the boiling water and then transfer them to an ice water bath.

Making the dressing:

• In a mortar, add a tablespoon of chopped ginger, a tablespoon of chopped garlic, 2 tablespoons of sugar, 2 tablespoons of fish sauce, and 2 tablespoons of rice vinegar. Grind everything together to form a smooth paste.

Marinating the oysters:

• Take the oysters out of the ice water and marinate them with one tablespoon of the freshly prepared dressing. Mix well and let it absorb the flavors for about 5 minutes.
• The remaining dressing can be served on the side for dipping or can be poured over the salad when serving.

Assembling the salad:

• On a plate, arrange the sprout greens, onion, radish, chili, oysters, and Thai basil. Top with fried garlic and roasted sesame seeds before serving.

On weekends, treat the family to a delicious grilled oyster dish that offers a fragrant aroma. When you take a bite, you'll taste the rich, tender oysters combined with savory spices that will make you want to keep eating.

Ingredients:

• 3 kg fresh oysters
• 200g fresh pork fat (or 1 box of unsalted butter)
• 300g peanuts
• 250g spring onions

Instructions:

Prepare the ingredients:

• Start by soaking the oysters in water for 10-20 minutes to remove the sand. Then, use a clean brush to scrub off any remaining dirt from the oyster shells.
• Rinse the oysters with clean water and set them aside to drain.
• Since the oyster shells are tough, it's difficult to open them with a knife without risking injury. Instead, place the oysters in the microwave for 1-2 minutes, and they will naturally open. This will make it easier to remove the shells quickly.
• Save the oyster juice separately and place the prepared oysters on a ceramic plate.
• Wash the spring onions and herbs, remove the roots, and let them drain. Then, chop the spring onions and set them aside.
• Toast the peanuts and crush them lightly.
• Clean the pork fat, let it drain, and cut it into small pieces.
• Next, place the fat in a pan and heat it until you get pork fat oil.
• Once the fat has melted, remove the crispy fat pieces to avoid burning them and changing the color of the oil.
• Turn off the heat, add the chopped spring onions into the oil, and stir gently until the onions soften. Add a pinch of seasoning powder and salt, stir again, and turn off the heat. Transfer the scallion oil to a bowl.

Grill the oysters:

• Drizzle the scallion oil over each oyster, then place the plate of oysters in the microwave for 4-5 minutes.
• Once cooked, sprinkle some crushed peanuts and ground pepper on top for added flavor, then serve and enjoy.
• The microwaved grilled oysters will have a sweet oyster flavor combined with the richness of the scallion oil and crispy peanuts, creating a savory dish that’s a real treat.

Ingredients:

• 1 kg fresh oysters
• 3 eggs

Instructions:

Prepare the oysters

• Start by washing the fresh oysters with a brush or scrubbing pad to clean the shells. Scrub along the natural lines of the oyster shell from the hinge to the open edge to ensure thorough cleaning.
• It's best to scrub the oysters under running water to remove any dirt or debris attached to the shells.
• Use a large pair of scissors to cut about 1 cm from the edge of the oyster shell. Then, place the scissors along the top of the shell and press firmly to separate it. Once separated, rinse the oyster shell briefly and it's ready for cooking.
• Place the oysters in a bowl and season with a little salt, seasoning powder, and ground pepper. Let it marinate for 15 minutes.

Prepare the other ingredients

• Crack the eggs into a bowl and chop the spring onions, adding them to the bowl as well.
• Add 1/3 teaspoon of monosodium glutamate and 1 tablespoon of fish sauce. Whisk the mixture thoroughly until it is well combined.

Make the fried oysters with eggs

• Heat a little oil in a pan and add the chopped spring onions. Sauté until fragrant and slightly golden. Then, add the oysters and stir-fry them.
• Season the oysters with 1/2 teaspoon of seasoning powder and a pinch of monosodium glutamate. Stir-fry on high heat until the oysters release their juices, then pour them into the prepared egg mixture.
• Once the oysters are added, lower the heat and cook gently to allow the eggs to cook through without overcooking the oysters. Add a pinch of pepper and some fried shallots for extra flavor. Cover the pan with a lid.
• Wait until the eggs turn golden brown and gently tilt the pan to ensure the eggs are evenly cooked.

The fried eggs will be soft and golden, paired with the sweet, delicate flavor of the oysters, creating a unique and delicious dish that's sure to enhance your family meal!