Tested till perfect Grilled Oysters with Black Bean Sauce

Grilled Oysters with Black Bean Sauce

A favourite Cantonese dish is oysters steamed with a dollop of garlicky black bean sauce on top, but we think these spicy grilled oysters might even be better!

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 12 oysters


  • 1 tbsp 1tbspsesame oil
  • 2 tbsp 2tbspminced shallotshallots
  • 1 1clove garliccloves of garlic, minced
  • 2 tbsp 2tbspchili black bean sauce or black bean and garlic sauce
  • 1 tsp 1tspChinese rice wine or dry sherry
  • 1/2 tsp 1/2tspgranulated sugar
  • 1/2 tsp 1/2tspchinese black vinegar or balsamic vinegar
  • 2 tbsp 2tbspchopped fresh coriander
  • 1 1green oniongreen onions, thinly sliced
  • 12 12fresh oysterfresh oysters
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In small saucepan, heat oil over medium-low heat; fry shallots and garlic until softened and fragrant, 2 to 3 minutes. Stir in black bean sauce, wine, sugar and vinegar; simmer for 2 minutes. Let cool. Stir in coriander and green onion.

Shuck oysters, discarding top shell and keeping as much liquid in bottom shell as possible; spoon about 1/2 tsp/2 mL bean sauce onto each. Grill over high heat until juices are bubbling.

Nutritional Information Per oyster: about

cal 27 pro 1g total fat 1g sat. fat 0
carb 3g fibre 0 chol 3mg sodium 56mg
potassium 38mg

% RDI:

calcium 1 iron 7 vit C 2 folate 1
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