Thai Oyster Salad

Thai Oyster Salad

  • Prep Time: 15 minutes
  • Total Time: 15 minutes



  • 12 Thai birds eye chillies, finely chopped
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tsp palm sugar (or white)

The Rest

  • 20 oysters
  • 2 stalks lemongrass, thinly sliced
  • 3 red shallots, sliced
  • small handful coriander (cilantro) leaves
  • small handful mint leaves
  • 10 Thai basil leaves, left whole
  • half a small cucumber
  • large lettuce leaves to serve


  1. Let’s start by making the dressing. Mix all the dressing ingredients together and leave aside for the flavours to develop while you get everything else ready.
  2. Cucumber – you can either julienne it or quarter it lengthwise, then slice the long sticks up.
  3. Coarsely chop the coriander and mint.
  4. Shuck the oysters (see link to video above), being careful to retain all that delicious liquor. Do this over a bowl to collect all those spills.
  5. Strain the oyster juices into the dressing we made earlier (the straining is in case you have bits of shell in).
  6. Finally get a large bowl and lightly mix everything together.
  7. Line 4 small plates with the lettuce leaves and pile the oyster salad onto the leaves, creating little mounds for the best effect.
  8. That’s it! Let me know what you think!


  • Serving Size: 4