Oyster Gambas: A Delicious Recipe Using Seasonal Oysters
Winter Delicacy! The Perfect Harmony of Fresh Oysters, Fragrant Garlic, and Peperoncino: Oyster Gambas Golden Recipe
As the cool breeze starts to blow, the first seafood that comes to mind is fresh oysters! This recipe introduces ‘Oyster Gambas,’ a dish that allows you to enjoy the best seasonal oysters, which are at their peak during the kimchi-making season, in a sophisticated way at home. The fragrance of olive oil, the spiciness of garlic and peperoncino, and the plumpness of the oysters create a deep, rich flavor. Enjoy Oyster Gambas, perfect for dipping bread and an excellent accompaniment to wine, to make your winter table even more bountiful.
Main Ingredients- 500g fresh oysters
- 20 whole garlic cloves
- 10 cherry tomatoes
- 7 dried peperoncino chilies
- 1 Tbsp coarse salt (for washing oysters)
Seasoning and Additional Ingredients- 150ml pure olive oil
- 1 Tbsp mirin (rice wine)
- 0.5 Tbsp salt (for seasoning oysters)
- 3 pinches black pepper
- 150ml pure olive oil
- 1 Tbsp mirin (rice wine)
- 0.5 Tbsp salt (for seasoning oysters)
- 3 pinches black pepper
Cooking Instructions
Step 1
First, it’s time to remove any fishy smell from the fresh oysters and wash away impurities. Add 1 Tbsp of coarse salt to a bowl and gently swirl the 500g of fresh oysters to clean them. It’s important to wash them gently, as rubbing too hard can break them apart.
Step 2
After washing, drain the oysters thoroughly using a colander. Using a colander helps to effectively remove water from between the oysters.
Step 3
Even after draining on a colander, there might still be some residual moisture. Use kitchen towels to thoroughly pat dry the surface of the oysters one more time. Removing excess water is crucial to prevent oil splattering when frying in olive oil and to enhance the oysters’ flavor.
Step 4
Now it’s time for seasoning. To the drained oysters, add 1 Tbsp of mirin to remove any unpleasant odors, along with 0.5 Tbsp of salt and 3 pinches of pepper. Gently mix and let them marinate for a short while. Mirin helps neutralize the fishy taste of oysters.
Step 5
Prepare the ingredients that will add flavor to your gambas. Take 10 of the 20 whole garlic cloves and roughly crush them with the side of a knife, and thinly slice the remaining 10. Crushed garlic adds depth of flavor, while sliced garlic contributes a nutty taste. Halve the 10 cherry tomatoes after removing their stems, and prepare the 7 dried peperoncino chilies, either broken in half or left whole. If you prefer more heat, feel free to add extra peperoncino.
Step 6
Now, let’s start cooking. Heat a pan over medium-low heat, then pour in a generous 150ml of pure olive oil. Gambas are best when cooked with plenty of oil. Pure olive oil has a high smoke point, making it suitable for cooking gambas.
Step 7
Once the olive oil is moderately heated, add the crushed garlic first and gently fry for about 1 minute. It’s important to cook the garlic first to fully infuse the oil with its aroma.
Step 8
As the garlic begins to release its fragrance, add the prepared peperoncino chilies and continue to heat until the garlic turns golden brown and its flavor is infused. Adding peperoncino adds a spicy aroma, making the gambas even more delicious. Be careful with the heat to prevent the garlic from burning.
Step 9
When the garlic is nicely golden brown, add the seasoned oysters and halved cherry tomatoes to the pan and sauté together. Oysters cook quickly; don’t overcook them, just about 2-3 minutes after adding them. The cherry tomatoes will release their sweetness as they cook, balancing the overall flavor.
Step 10
Once the oysters are plump and cooked, and the cherry tomatoes are slightly softened, turn off the heat. Serve the finished Oyster Gambas with warm baguette or bread for dipping into the delicious oil – it’s fantastic! For an extra touch, you can sprinkle a little parsley flakes. Enjoy your delicious Oyster Gambas made with seasonal oysters!
