Roasted Oysters with XO-Egg Sauce

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Serves 4

    For oysters
  • 12 large oysters
  • 3-4 cups sea salt
  • XO-Egg sauce (recipe follows)
  • 1 scallion, diagonal-sliced

  • 1/2 teaspoon Korean powder
  • For XO-egg sauce|
  • 1 cup XO sauce (recipe follows)

  • 4 teaspoons lime juice
  • 2 tablespoons fish sauce

  • 2 tablespoons Korean powder
  • 3 cups oil blend (1 part canola, 1 part extra virgin olive oil)

  • 1 cup egg yolks
  • For XO sauce
  • 1 pound, plus 4 ounces ham scraps

  • 6 ounces ginger, peeled
  • 1 pound, plus 2 ounces garlic
, peeled
  • 2 large onions
  • 3 pounds dried and smoked scallop feet, rehydrated*
  • 4 ounces dried shrimp, rehydrated*
  • 1 tablespoon chili flakes

  • 1 1/4 cup sesame oil
  • *these ingredients can be found at an Asian market or specialty store

For oysters:

  1.  Preheat oven to high broil. Use an oyster knife to remove top of the oyster. The top is flat, not cup-shaped. Place oysters on a sheet tray or small pan lined with salt, and top each with 1 tablespoon of XO-Egg sauce. Broil on high for 4 minutes or until brown.
  2. Remove from oven and garnish each with scallion and dash of Korean powder. Sprinkle coarse salt over serving plate to stabilize oyster shells, if desired.

For XO-egg sauce:

  1. Blend first four ingredients in a blender. Slowly add oil and egg yolks.

For XO sauce:

  1. Put each ingredient into food processor separately, and process until very fine.
  2. Place all processed ingredients in a pan and cook over low heat, until browned.
  • Recipe by Chef Craig Diehl of Cypress in Charleston, South Carolina

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