Delicious creamy garlic butter sautéed oysters served with bread

How to make Garlic Butter Fried Oysters

• 1

  Prepare oysters

  For pre-shucked oysters, wash them by soaking in diluted saltwater for about 5 minutes, then rinse with clean water, and finally place the oysters in a colander to drain.

  For oysters still in their shells, soak them in clean water for 2 hours before shucking.

  After soaking the oysters, use a large brush to scrub from the hinge of the oyster shell along the curved lines to the mouth of the shell to clean. Scrub each oyster one by one, and finally rinse them under clean running water.

  Before shucking the oysters, put them in a pot and boil for about 2 – 3 minutes.

  Tip: Heating the oysters will make the shucking process easier.

  Use a cloth to hold the oyster when shucking to avoid cutting your hands, and use scissors to cut at the edge of the oyster shell, then gently pry it open.

  After shucking, place the oyster meat into a bowl to rinse with clean water, and then let it drain before cooking.

  Note: To remove the fishy smell of oysters, when rinsing the oyster meat, you can use a little salt, alcohol, or diluted flour in the water and soak for about 3 – 5 minutes, then rinse again with water.

  See details: How to easily and quickly clean and shuck oysters by hand at home

  

  

  

  
• 2

  Prepare the other ingredients

  Proceed to peel 3 shallots and 5 cloves of garlic, then chop them finely; do the same for the chili.

  Tip: You can replace fresh chili with 1 tablespoon of dried chili, and depending on your preference, you can increase or decrease the amount of chili to suit your taste.

  

  

  
• 3

  Stir-fry the oysters

  Place a pan on the stove, turn on medium heat and wait for the pan to heat up, then add 3 tablespoons of cooking oil.

  When the oil is hot enough, add all the chopped shallots, garlic, and chili, and stir well until everything is golden brown.

  Tip: To make the oyster dish more visually appealing, you can add 2 tablespoons of satay to stir-fry along with the garlic and chili.

  When the garlic is golden brown, add 100g of butter to the pan, continuing to stir until the butter completely melts and begins to boil, creating bubbles that rise.

  Add all the prepared oysters to the pan, stir briefly, then start seasoning.

  Add 1/2 teaspoon of sugar, 1/2 teaspoon of monosodium glutamate, a little salt, and 1/2 teaspoon of fish sauce, and finally, 1 teaspoon of ground pepper.

  Sauté the oysters for about 5 minutes, and when they are just firm, turn off the heat.

  Note:

  • If oysters are cooked too long, they will shrink and release more water, making them less delicious.
  • To reduce the water released by oysters while cooking, ensure that they are thoroughly drained before adding them to the pan.

  

  

  
• 4

  Final Product

  Garlic butter sautéed oysters are incredibly fragrant; just the smell makes you want to eat right away. The rich, fatty oyster meat combines with the aromatic butter and spicy garlic and chili, making it extremely appealing.

  This dish can be enjoyed with bread, and the most flavorful part is the oyster sauce, so dipping it in bread is simply perfect. Hurry into the kitchen to showcase your culinary skills for the family to enjoy!