Recipe courtesy of Chef Chef Ilona Daniel
oysters, freshly shucked
tbsp vegetable oil
tbsp chopped garlic
tbsp minced ginger
tbsp Sambal Olek
green onion, thinly sliced on a bias
tbsp light soya sauce
tbsp oyster sauce
tbsp distilled vinegar
In a small non-stick frying pan, sweat the shallots in the vegetable oil over medium heat. Once the shallots begin to become translucent (about 4 minutes), stir in ginger and garlic. Continue to cook for another 3 minutes until shallots are completely translucent; do not brown.
Transfer the shallot, ginger and garlic mixture to a bowl and stir in remaining ingredients. Spoon mixture evenly over shucked oysters. Cook the oysters for 4-5 minutes in 2 batches in an air fryer set to 400F. Serve w/ lime wedges and a sprinkling of chopped cilantro if desired.
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