[Frozen] Haton Premium Oyster Meat 500g – China – Steam / Fry / Steamboa / BBQ / Soup / Seafood

Description

Haton Premium Oyster Meat offers plump, juicy oysters harvested from clean, carefully managed waters and rapidly frozen at peak freshness. Each piece delivers a naturally briny sweetness and smooth, tender bite—perfect for stir-frying, grilling, steaming, or adding to soups and omelets.

With consistent sizing, minimal grit, and reliable quality, these oysters are a convenient choice for home cooks who want restaurant-standard seafood without the hassle of shucking. Ideal for quick weekday meals, hearty stews, or as a premium protein boost in Asian-style dishes.

Product Details

Country of Origin: China
Ingredients:  
Storage: Keep frozen at or below -12°C (0°F). Do not refreeze after thawing.
Carton Pack Size:  

COOKING & PREPARATION:

Quick Thaw (Recommended)

Place frozen oysters in a bowl of cold water for 10–15 minutes. Drain well and pat dry to remove excess moisture.

Tip: Avoid hot water to prevent tough texture.

Rinse Lightly

Give the oysters a gentle rinse to remove any remaining brine or ice glaze. Drain fully to avoid watering down your dish.

Marinate (Optional but enhances flavour)

For stir-fries or pan dishes, lightly marinade for 10 minutes with:

A pinch of salt & white pepper

Shaoxing wine or mirin

A touch of cornstarch to protect the delicate texture during cooking

Stir-Fry Method (Chinese style)

Heat oil in a wok.

Add ginger, garlic, and spring onion.

Add oysters and stir-fry quickly on high heat for 1–2 minutes.

Finish with soy sauce, a dash of oyster sauce, and sesame oil.

Good with vegetables like chye sim, napa cabbage, or baby spinach.

Claypot or Stew (Cantonese / Teochew style)

Add oysters into a simmering base of ginger, garlic, soy sauce, Shaoxing wine, and chicken stock.

Cook gently for 2–3 minutes.

Pair with tofu, mushrooms, or glass noodles.

Japanese Style (Butter Shoyu or Nabe)

Pan-sear with butter until lightly browned.

Add soy sauce, sake, and a squeeze of lemon.

For hotpot (nabe), add oysters last and simmer only until just firm.

Korean Style (Guk or Juk)

Add oysters to kimchi soup, soybean paste stew, or seafood porridge in the final minutes.

Avoid boiling too long to keep them tender and juicy.

Malay Style (Sambal Tumis Oysters)

Blend chilli, onion, garlic, and belacan into a paste.

Sauté until fragrant and oil separates.

Add tamarind juice, sugar, and salt.

Stir in the thawed oysters and cook for 1–2 minutes only.

Finish with sliced onions or calamansi for extra aroma.

Tempura or Light Fry

Coat in tempura batter or cornstarch.

Fry quickly until lightly crisp.

Serve with ponzu dipping sauce.

“Picture For Illustration Purposes Only”