- serves 6 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 12 oysters, on half shells
- 1 clove garlic, peeled
- 1 small knob ginger, peeled and roughly chopped
- 1 small knob galangal
- 1 coriander root
- 2 long green chillis, tops removed, roughly chopped
- 1 Thai green chillis, top removed, roughly chopped
- 100 ml lime juice, or to taste
- 25 ml fish sauce
- 50 gm palm sugar
- 1 tbsp roasted peanuts, roughly chopped
Instructions
- Place garlic, ginger and galangal into a large mortar and pestle and pound briefly. Add coriander root and chilli and smash all of them together until a fine paste forms.
- Season with lime juice, palm sugar and fish sauce to taste, to ensure it is hot and sour. Stir in chopped peanut.
- Spoon dressing onto oysters.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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