Directions

To Prep

1. Soak the oysters in the water for 1-2 hrs, then drain, reserving 375ml of the soaking water. Set aside.
2. Soak the black sea moss in the water for several mins to soften, then rinse in several changes of water and squeeze dry.

To Cook

1. Bring a saucepan of water to a boil. Add the black sea moss, 1 tsp of the oil and 2 slices of the ginger, and boil for 20-30 mins. Remove from the heat and drain.
2. Heat the remaining oil in a wok over medium heat until very hot. Stir-fry the remaining ginger and spring onion for about 1min. Add the oysters and stir-fry for 1 more min. Season with the rice wine, oyster sauce, soy sauce, sugar and liquid from the soaked oysters. Bring the mixture to a boil, simmer for about 20 mins and remove from the heat. Discard the ginger and spring onion, drain the oysters and reserve the sauce.
3. Line a wide-rimmed heatproof dish with the cooked oysters in a single layer and fill the center with the sea moss. Pour the reserved sauce over the oysters and cover the bowl with aluminium foil. Steam the dish in a covered wok or steamer for 1-1½ hrs. Remove from the heat and drain all the sauce into a small bowl. Place a serving platter over the dish of oysters and sea moss, and carefully invert them onto the serving platter. Arrange the blanched lettuce leaves around the dish.
4. Bring the reserved sauce to a boil over high heat in a saucepan. Add the salt, pepper, sesame oil and cornstarch solution, and mix until the sauce thickens. Remove from the heat, pour the sauce over the dish and serve immediately.