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1
Shuck oysters carefully and save the shell.
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2
Arrange oysters in a half shell on a heat-resistant plate ready for steaming.
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3
Heat a small frying pan over medium heat.
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4
Add olive oil, garlic and grated ginger and cook until pale golden, about 1 minute, stirring constantly.
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5
Add brandy and ignite, shaking pan to mix; cook until alcohol is burned off, about 10 seconds.
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6
Spoon lemon juice equally on each oyster that are arranged in the half shell.
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7
Spoon chili sauce equally on each oyster.
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8
Top each oyster with the chopped green onions.
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9
Place plate of oysters in a steamer.
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10
Cover and let steam for 6 to 8 minutes or until oysters are done to your likeness.
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11
Serve immediately.
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12
If you buy oysters already shucked, then place them in egg cups that are used for poaching eggs, also use the pan that comes with the egg cup.
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13
Firstly, spray each egg cup with olive oil or a good cooking oil.
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14
Place one oyster in each cup.
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15
Proceed to prepare oysters as noted above.
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16
Add about 3 cups of water to the steaming pan and bring to boil.
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17
Place the cups into poaching tray and then into the steamer.
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18
Cover and let steam for about 8 minutes or until oysters are done to your likeness.
