
Ginger and spring onion oyster claypot
Plump winter oysters baked in a claypot with plenty of ginger and spring onion.
- 30 min
- Serves 2
- Claypot
- Easy
Why it suits you: Oysters are at their best in winter, and plenty of ginger and spring onion balances their coolness — a fitting dinner for a neutral constitution.
Method
Prep 15 min · Cook 15 min- 1Clean the oysters gently with cornflour and salt, rinse and blanch for 10 seconds, then drain.
- 2Slice the ginger and shallots and cut the spring onions into lengths.
- 3Fry the ginger and shallots in the claypot on low heat until golden.
- 4Add the oysters, spring onion and oyster sauce, cover for 3 minutes, then splash the wine round the edge.
Cautions
- Cook oysters through; avoid with a shellfish allergy.
Chef's tips
- Blanching first stops them releasing too much liquid.
The TCM view
Oysters are sweet, salty and neutral, nourishing yin and blood; ginger and spring onion are pungent and warm, dispelling cold.



