Thai Oyster Salad

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.
1-2 Thai birds eye chillies, 2 Tbsp fish sauce, 2 Tbsp lime juice, 2 tsp palm sugar
Cucumber - you can either julienne it or quarter it lengthwise, then slice the long sticks up.
½ a small cucumber
Coarsely chop the coriander and mint.
small handful coriander, small handful mint leaves
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.
20 oysters
Strain the oyster juices into the dressing we made earlier (the straining is in case you have bits of shell in).
Finally get a large bowl and lightly mix everything together.
2 stalks lemongrass, 3 red shallots, 10 Thai basil leaves
Line 4 small plates with the lettuce leaves and pile the oyster salad onto the leaves, creating little mounds for the best effect.
large lettuce leaves to serve
That's it! Let me know what you think!