The slightly sweet, slightly salty, all savoury taste of oyster is a staple in Asian cooking. Though average families may not be able to afford restaurant-prepared oysters, oysters show up in many ways in Asian cuisine outside the usual raw preparation.
It’s cooked, grilled, added in soups, fried, extracted for sauce, used as stuffing for spring rolls and even barbequed – the list just goes on and on! So, for this blog, let us commemorate National Oyster Day (which will fall on 05 August) by reaping this wonderful blessing from the sea!
For this blog, we will explore some of the most common ways to cook and prepare oysters, with recipes to try for each one!
Though raw with some ice is the most recognisable preparation of oysters, grilling is also a great way to prepare your oysters! In fact, grilling oysters can even be beneficial and safer in warmer climates, when you opt to have some oyster snacks in the warmer summer months. This is because the saltwater bacteria called vibrio becomes concentrated inside oysters during the summer months and is responsible for cases of food poisoning.  By grilling the oysters, the threat of food poisoning is lessened to a non-harmful degree.
Not to mention the fact that shucking and preparing oysters fresh from their shells can be tedious work. By opting for a grilled version, the oysters will naturally open slightly, which can allow you to shuck them a little easier. 
Chinese Grilled Oysters 
- 5 oysters
- ¼ carrots
- Green onions
- Minced ginger
- Minced garlic
- Borges Classic Olive Oil
- White wine
- Chicken powder
- White pepper powder
- Transfer oyster meat into a bowl. Add white wine, white pepper powder, and salt. Mix well. Store in a fridge and marinate for 15 minutes.
- Wash carrot and mince into small pieces.
- Preheat the Borges Classic Olive Oil in a pot. Fry minced garlic and minced ginger over a small fire until golden brown. Add minced carrot and chopped green onion. Continue to fry until cooked.
- Remove fried garlic and oil to a bowl. Add chicken powder and salt for seasoning. Mix well to make a garlic sauce.
- Put the oyster meat back into the shell and top with the garlic sauce.
- Grill oysters for 20 to 30 minutes. Serve.
The taste of oysters is very identifiable across Asia due in large part to oyster sauce, which is widely used in various dishes across the continent. For a small history lesson, the oyster sauce was invented in China by Lee Kum Sheung by accident. He was selling tea and oysters in his stall when, while simmering, he lost track of the fact that instead of tea, his oysters were simmering. It wasn’t until he smelled the rich and delicious aroma of the oyster sauce that he realised – thus the oyster sauce was born! 
Chinese Oyster Broccoli Salad 
- 1 medium sized broccoli
- 3 drops of Borges Extra Light Olive Oil
- 1 tsp salt
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp water
- 1 tbsp sugar
- Cut the broccoli into small pieces.
- Bring some water to a boiling in a pot. Add 3 drops of Borges Extra Light Olive Oil and salt in the water. Blend the broccoli around 1 minute. Transfer out and drain.
- Prepare a pan, add oyster sauce, light soy sauce, water and sugar together. Bring them to a boiling.
- Mix the sauce with broccoli.
Most seafood take on a more delicious flavour profile the moment it’s fried – and the same is true for oysters. If you’re in the mood for a crunchy seafood moment, look no further than this fried oysters recipe!
Fried Oysters with Panko 
- 6 raw and shucked oysters
- 1 egg
- Lemon wedges
- Borges Classic Olive Oil
- Mayonnaise or tonkatsu sauce (for dipping)
- Rinse the oysters thoroughly with water, pat dry with paper towels. Coat all oysters well with corn starch, follow by the beaten eggs, and finally panko. Shake off the excess panko.
- Heat up a deep fryer or a pan with enough Borges Classic Olive Oil for deep-frying. Fry oysters until golden brown, then transfer the fried oysters out using a slotted spoon. Drain the excess oil on a plate lined with paper towels. Serve with some lemon wedges, mayonnaise or tonkatsu sauce.
Oysters are already a rich source of vitamins and minerals, but apparently smoking them can really bring out the best in them! Smoked oysters are a rich source of vitamin B12, zinc, copper and selenium. It is also surprisingly low on carbs! 
Smoked oysters can usually be bought in cans sold in stores, but for this recipe, we’re going homemade!
Smoked Oysters 
- 40 to 50 oysters in the shell
- 1 cup dry vermouth or white wine
- 1 cup water
- About ¼ cup of Borges Extra Virgin Olive Oil
- Make sure all the oysters are clean by running them under cold water. Bring the vermouth and water to a boil and add some oysters in a single layer. Cover and steam until they are open, which should take between a minute and 3 minutes. Move opened oysters to a bowl or baking sheet and add more fresh ones until you've steamed them all open.
- Strain the cooking liquid through a paper towel or cheesecloth (to remove all the debris) into a bowl. Set aside.
- Use a small, sharp knife to remove the oysters from the shells, trying your best to get the little "scallop" muscle that holds the oyster in its shell -- it's tasty! When it's done, drop each oyster into the strained broth. Make sure all the oysters soak for at least 20 minutes.
- Fire up the smoker to around 145°F (63°C). Keep in mind oysters are small, so you will need a fine grate to prevent them from falling through. You can use dehydrator mats. Smoke the oysters for 90 minutes to 2 hours -- you don't need a whole lot of time here, just enough to get a smoky flavor without overcooking them. Don't let the smoker get too hot!
- When they are done, toss the oysters in the oil and eat, or store in a glass jar in the fridge for up to a week. Freeze what you don't eat.