Ingredients

12 large Pacific Coast Oysters
3 cloves of garlic, minced

For the sauce
1/4 cup soy sauce
1 tablespoon of honey
1 tablespoon lemongrass
Juice and zest of 1 lime
1 teaspoon sriracha hot sauce
2 scallions, finely chopped



Method

For the sauce, in a medium-sized bowl, whisk together soy sauce, honey, lemongrass, lime juice and zest and hot sauce.

Reserve.

Shuck oysters and place open faced in bamboo steamer over a wok, boiling with water.

Garnish with garlic.

Cook for 1-2 minutes.

Remove oysters from heat.

Drizzle the sauce on the open face of the oysters and garnish with scallions.