Following is the transcript of the video. David Anderson: "Wanna know a secret? This oyster I'm about to eat could still be alive! So, why do we do this?" Most people think it's a food safety issue.

Drain the oysters, then dry them as thoroughly as possible ... When the oil is hot (about 30 seconds), add the ginger, shallots and garlic cloves and stir for about a minute.

Cook for 2–3 minutes until the onions start to soften, then add ginger and garlic and fry for 2–3 minutes more. Stir in the oyster sauce and cook for 2–3 minutes. Add about half of the ...

Either have the oysters shucked at the fish market or shuck ... Add about 2 teaspoons chopped jalapeño or other fresh hot chili. Ginger Mignonette. Add about 2 teaspoons minced or grated fresh ...