Thai Style Lime Chili Oysters

Thai Style Lime Chili Oysters - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Raw or hot, same killer sauce

Stop serving boring oysters. This Thai Lime Chili Oyster twist hits the perfect balance of sour, spicy and salty, clean flavours that actually let the oysters shine. I tested both ways, raw oysters that are cool, briny and ultra fresh, and pan cooked hot oysters that are warm, juicy and cooked straight in the shell.

The sauce is the real star. Fresh lime juice, fish sauce, kecap manis, ginger and chili, sharp, savoury and addictive.

Whether you love the chilled snap of raw oysters or the quick cooked warmth of hot seafood, this is an easy appetiser and seafood recipe that works every time for parties. Simple ingredients, big flavour. Try both and see which one wins at your place.

Ingredients

24 fresh shucked oysters
Thai Lime Chili Sauce
3 tbsp fresh lime juice
2 tbsp fish sauce
1½ tbsp kecap manis
1 small garlic clove, very finely grated
1 tsp fresh ginger, finely grated
½ to 1 tsp fresh chili, very finely chopped
2 tbsp coriander leaves, very finely chopped

Steps

Step 1
To make the sauce, mix the lime juice, fish sauce, kecap manis, garlic, ginger and chili in a bowl.
Step 2

Stir until glossy and well combined.
Step 3

Add the coriander last. Taste and adjust. The sauce should be sharp, salty, lightly sweet and punchy.
Step 4

Option 1. Raw oysters

Arrange on crushed ice.
Step 5

Spoon about ½ tsp sauce over each oyster.
Step 6

Serve immediately.

Option 2. Hot grilled oysters
Step 7

Heat the pant to medium high.
Step 8

Place the shucked oysters in their half shells directly in the pan, cup side down.
Step 9

Cook for 30 to 60 seconds until just hot and starting to firm.
Step 10

Spoon about 1 tsp Thai lime chili sauce into each oyster.
Step 11

Cook for another 20 to 30 seconds only.
Step 12

Remove and serve immediately while juicy.

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