How many ways can you eat oysters?

Raw oysters are customarily offered and welcomed with open arms in any buffet and many would make a beeline for it as they launch their attack on the buffet line! :D  And that's because we all know how expensive oysters can be...and they're especially good when they're super fresh.

This will be a pleasantly brief post, in other words, short and sweet, since there aren't that many ways to eat oysters...or rather I've not eaten oysters done many ways! ^_^

#1 - Raw Oysters

Many will say the best way to eat oysters is to eat them raw, in their original form on half shell, to savour the unadulterated flavour....and I couldn't agree more! ^o^


Some eat it with a squirt of lemon juice while some might want to eat it with a dash of hot sauce (Tobasco)...and some even with a splash of vinegar or a touch of horseradish.  Or how about a mignonette (a shallot vinaigrette)?  But if they're super fresh, you probably won't need anything to savour that lovely, briny taste of the ocean.

I prefer to eat raw oysters with just a tiny squeeze of lemon...that's it....and could never understand why some people like it with a dash of hot sauce.  Wouldn't that overpower its delicate flavour?  I guess to each his own.

#2 - Dried Oysters


The Chinese usually eat dried oysters or ho see (especially during Chinese New Year as it's an auspicious sounding dish) that have been braised together with mushrooms, abalone, canned clams, fish maw and fatt choy.  Dried oysters are also commonly added to soups and porridge to amp up its flavours.

#3 - Baked Oysters

For those who can't stomach raw oysters (because of health concerns or other reasons), baked oysters offer them a safe way to eat them.  Usually baked with breadcrumbs, cheese, garlic, parsley, cream or butter (or a combination of one or more of these ingredients) till bubbly and golden brown.  You end up with a juicy oyster on the inside and a nice crunch from the breadcrumbs on the outside.

#4 - Oyster Omelette


Probably the most common way of eating oysters locally.  Referred locally as oh chien, plump oysters are fried together with egg in a starch slurry.  The consistency can result in a gooey texture (when too much of the constarch slurry is used)...


.....or one that gives rise to a super crispy texture.  Both versions are yum depending which one you fancy.  I definitely prefer this version though I have to say I don't come across this often enough in Klang Valley. ^.^

#5 - Deep-Fried Oysters


Large oysters can be bread-crumbed or panko-crusted before being deep-fried into crispy morsels of delight bursting with juices when you bite into them.

#6 - Oyster Noodles


Locally, we also eat oysters with noodles as they're usually offered as an option by most stalls specialising in seafood noodles in clear soup along with other seafood like prawns, fish, scallops and squid though I'm not particularly a big fan of such oysters in soup noodles.

#7 - Oyster Shooter


A freshly shucked oyster with its juices or 'liquor' in a shot glass filled with tomato juice or spicy cocktail sauce or a shot of vodka (for a boozy rendition) with a squeeze of lemon juice has its appeal too.  Chew once or twice before it glides down your throat for a rather refreshing starter! ;)

Raw oysters, freshly shucked, is still the most common...and popular (or easiest) way of serving oysters here.  Then, there are oyster dishes with some fancy names like Oysters Kilpatrick (with bacon), Oysters Rockefeller (with green herbs), Oysters Royale (topped with seafood stuffing) and Oysters Florentine (with spinach)...and even some I've not heard of (like Oysters Bienville & Oysters en brochette!).

Are there any other ways to have oysters? ^_~