Take a look at my video on How To Shuck Oysters.
Oysters, considered peasant food a hundred years or so ago but now highly prized as sexy, aphrodisiac food, hardly need any preparation to be enjoyed. But I’ve always felt that a light touch in flavouring and cooking oysters go a long way in enhancing one’s enjoyment, like this Thai Style Grilled Oysters.
In certain Asian countries, oyster omelettes and oyster stir fries are pretty commonplace but I am not a fan of these at all, as you can hardly discern, much less taste the oysters!
This is a very quick and easy recipe, just a case of putting together a simple Thai or South East Asian style dipping sauce, adding to the oysters and grilling the oysters under a hot grill for about 4 minutes. The result is a potent blend of silky smooth oyster and hot and sour dipping sauce – awesome!
If serving as a starter, then about five oysters per person will do nicely.
I’ve given you generous portions for the dipping sauce. Halve it, depending on the number of oysters.Print
- 10–12 Oysters
- 60ml/quarter cup fish sauce
- 60ml/quarter cup lime juice/rice wine vinegar
- Thai Birds Eye Chilli, 1 red and 1 green
- 1 spring onion/scallion
- half clove garlic
- 2–3 sprigs fresh coriander
- Preheat the grill onto its highest setting.
- Shuck the oysters (watch the video).
- Chop the chillies, garlic, spring onion and coriander finely.
- Mix the the fish sauce and lime juice.
- Add the chopped ingredients to the sauce.
- Spoon about half a tsp of the sauce onto each oyster and grill for 4 minutes.
- Serve immediately, served with just a little more of the dipping sauce.
- Be careful, the oysters will be very hot, shell and meat.