I fell in love with these oysters at one of my family’s favourite restaurants, Longrain, as they are the perfect balance of spicy, salty, sweet and sour. I am always looking for new ways to enjoy these little delicacies as they are one of the most sustainable seafood options – filtering the sea water and requiring no additional feed. Of course, I had to try to replicate the dish at home, and given how dead easy it turned out to be, I’m very glad I did.
Makes 24
+ gluten free
+ quick fix
Ingredients
Bird’s eye chillies
Garlic clove, peeled
Coriander stalks, roots and leaves
Lime, juice only
Coconut sugar
Rice vinegar
Fine salt
Freshly shucked oysters
Fried shallots, to serve
Method
This recipe can be found on page 21 of our brilliant thermo cookbook Thermo Cooker Fresh Favourites. If you don't already have this one in your collection, you can check it out here...
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