In the kitchen:

• Shuck oysters, rinse and pat dry with paper towel.
• Finely dice the onion. In a small bowl, combine with minced garlic and cooking oil. Season with salt and pepper.
• Lay the oysters on a plate and evenly brush the garlic onion oil mixture on all 10 oysters.
• Scoop 1 teaspoon of Lao Gan Ma sauce on each oyster.

Tip: If you are unsure how to do it, ask your fish monger to help shuck the oysters.

At the barbecue:

• Preheat grill to 220°C for 15 minutes with the lid down.
• Lay the oysters across the grill over direct heat and cook with the lid on for 6 minutes.
• Serve the oysters on a plate garnished with finely diced scallions.