‘One Night in Bangkok’ Chilli Oyster Recipe
Freshly shucked oysters straight from the sea are one of life’s great pleasures. But sometimes, we need to spice things up. Queue Lilli’s favourite Chilli Oyster Thai-Inspired recipe. Featuring Salacia Natural Shell Oyster Plate and the new kid on the block, ‘One Night In Bangkok’ Natural Shell Oyster Plate.
My favourite recipe with freshly shucked oysters is a Thai-inspired one.
INGREDIENTS
3 spring onions
1/4 cup (60ml) light soy sauce
1/4 cup (60ml) rice wine vinegar
2 teaspoons sesame oil
2 teaspoons pickled ginger
Pinch of dried chilli flakes (optional), to serve
2 freshly shucked oysters per person
1 long red chilli, seeds removed, thinly sliced lengthways
METHOD
1. Finely shred the spring onion and place in a bowl of iced water. Stand for 10 minutes – the cold water will help the onion to curl up. Drain and pat dry with paper towel.
2. Combine the soy sauce, rice wine vinegar, sesame oil and ginger in a small bowl.
3. Spread a teaspoon of ginger and chilli on Salacia. Arrange 6 oysters on each plate and drizzle with the dressing. Garnish with curled onion and chilli, then enjoy immediately.
