Yusheng
30 min · 393 kcal · Lunch & dinner · Asian
Asian
Oyster Sauce
The original Cantonese condiment: fresh oysters simmered slowly in their own liquor until the broth turns dark and savoury, then seasoned with soy and a little sugar and thickened to a glossy, spoon-coating sauce. Nothing like the bottled version — deeper, cleaner and unmistakably of the sea. Makes a small jar to spoon over blanched greens, steamed fish or noodles.
Method
- Shuck the oysters over a bowl so nothing is lost, or tip a tub of shucked oysters into a sieve set over a bowl. You want 250 g of oyster meat plus every drop of the liquor. Pick over the meat with your fingers for shell fragments and rinse only the grittiest ones briefly in cold water.
- Put the oysters and their reserved liquor into a small heavy saucepan with 150 ml of water. Bring to the barest simmer over a low heat — no rolling boil, which makes the sauce bitter and cloudy — and skim off any grey foam that rises in the first few minutes.
- Simmer uncovered for 40 minutes, stirring occasionally. The oysters will shrink to firm little nuggets and the liquid will turn a light tea colour and smell sweetly of the sea. Top up with a splash of hot water if the pan threatens to go dry.
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164kcal
16gprotein
15gcarbs
4gfat
0gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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