This oyster recipe is very flexible - you can either fry the oysters or bake them, according to your preference. The oysters are lightly cooked with a coconut milk based Thai sauce that is easy to make and pairs beautifully with the rich taste of the oysters. Tip: I bought my oysters already shucked and asked for some leftover shells which the fish monger happily gave me free of charge. Try doing the same rather than struggling with shucking fresh oysters. This recipe is great for a party or to impress your loved one on Valentine's Day - pair with champagne or sparkling wine, and ENJOY!
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
- 10-20 shucked oysters, plus shells (washed and dried)
- 1 container rock salt (for baking and serving), available by the box at your grocery store
- If frying: 1/3 to 1/2 cup white wine
- garnishes: fresh coriander and/or basil, lime wedges, fresh-cut chili
- Thai Sauce:
- 1/3 can good-quality coconut milk
- 1 shallot, finely chopped or minced
- 3-4 cloves garlic, minced
- 1 tsp. ground coriander
- 2 Tbsp. fish sauce
- 2 kaffir lime leaves, snipped into small pieces with scissors (discard central stem)
- 1/4 to 1/2 tsp. cayenne pepper
- 1 tsp. chili powder
- juice of 1/2 lime
- 1 tsp. sugar
- 1/2 tsp. shrimp paste
Preparation:
- If baking the oysters: Pour rock salt onto a baking sheet (preferably one with sides to prevent salt from spilling). Lay the salt thickly enough to hold the shells in place. Now position the half-shells within the salt.
- If frying the oysters: Pour rock salt out onto a serving platter. This bed of salt will hold the half-shells in place and prevent them from spilling. It also looks impressive for a party.
- For both cooking methods: Place all "Thai Sauce" ingredients together in a food processor. Process well. OR, simply combine ingredients, stirring well to create a sauce.
- Taste-test the sauce, adding more fish sauce if you'd prefer it saltier, or more cayenne if you'd like it spicier. If too salty, add another squeeze of lime juice. If too spicy, add a little more coconut milk. Set sauce aside.
If Frying the Oysters:
- Place the Thai sauce in a pot over medium heat, stirring until it lightly simmers (don't let it boil). Remove from heat, cover, and set aside.
- Pour wine into a frying pan or pot. Place over medium-high heat.
- Add the shucked oysters, removing them from their liquid with a tablespoon and gently placing them in the pan.
- Bring to a gentle boil, then reduce heat to medium-low. Cover with a lid and allow to steam for 2-3 minutes, until oysters are cooked but still tender.
- Spoon the oysters into their half-shells on the bed of salt. Now spoon some of the warm Thai sauce over each one. Garnish with fresh coriander, lime wedges, and a little fresh-cut chili (if desired), and ENJOY!
If Baking the Oysters:
- Preheat oven to "Broil" setting and place an oven rack under the upper element of your oven.
- Using a tablespoon, remove oysters from the container and spoon them into their half-shells (positioned on the salt-bedded baking sheet).
- Spoon a little of the Thai sauce over each oyster.
- Place oysters in oven and allow to broil 2-3 minutes, until lightly cooked and piping hot. The sauce will be slightly browned around the outside of each shell.
- Garnish with fresh coriander and/or basil, plus lime wedges and some fresh-cut chili, if desired. These oysters are beautiful served right on the baking sheet. ENJOY!
