Grilled oysters in green peppercorn sauce suit a relaxed evening with friends, sweet and clean tasting rather than fishy. The tricky part is the heat, since a minute too long shrinks the oyster meat and dries it out.
Large milk oysters hold their juices better than small ones. The sauce is cooked separately in a small pot. Shallot and garlic go in first, then minced ginger and bruised green peppercorns for aroma. An air fryer at 200 degrees C needs only 3 minutes.
This batch weighs about 758g, at roughly 87 calories per 100g.
Method
Rinse 400g oysters clean and chip away any shell fragments.
Make the sauce: heat 1 tablespoon annatto oil in a small pot and fry 1 tablespoon minced shallot and 1 tablespoon minced garlic until fragrant.
Add 1 tablespoon minced ginger and 2 sprigs of bruised green peppercorns, stir until aromatic, then season with 2 tablespoons oyster sauce, 1 tablespoon kOBE Monk Fruit Blend, 1/2 teaspoon ground pepper and 2 teaspoons MSG.
Pour in 1/2 bowl of water and bring to a boil until the sauce thickens slightly.
Divide the oysters among 8 small bowls, spoon 1/2 tablespoon of green peppercorn sauce into each, top with 1 quail egg and scatter over spring onion.
Heat an air fryer to 200 degrees C and cook the bowls for 3 minutes.
Arrange the bowls on a platter and serve hot.
Tips
High heat for a short time cooks the oysters through without drying them.
A quail egg set on top makes each shell richer and fuller.
Bruise the green peppercorns before frying, as whole sprigs leave the sauce without their warm fragrance.
Pick away any shell fragments around the oyster so there is no grit.
Cook the sauce until slightly thick so it clings to the oyster, since a thin one runs to the bottom of the shell.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.