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Grilled oysters with lemongrass crème fraîche, fried garlic and lime

You'll need

150 ml vegetable oil 3 garlic cloves, thinly shaved on a mandolin 24 small Pacific oysters, shucked To serve: lime wedges and coriander   Lemongrass crème fraîche 10 gm (2cm piece) ginger, coarsely chopped 2 garlic cloves, coarsely chopped 1 tsp (firmly packed) finely chopped coriander 1 tsp finely chopped lemongrass, white part only 1 tbsp mirin 3 tsp rice wine vinegar Pinch of ground coriander 100 gm crème fraîche 1 tsp lemon juice Pinch of caster sugar, or to taste


  • 01
  • For lemongrass crème fraîche, process ginger, garlic, coriander, lemongrass, mirin, rice wine vinegar and ground coriander in a small food processor until puréed. Transfer to a bowl, stir through crème fraîche and juice, season to taste with sea salt and caster sugar and refrigerate until required.
  • 02
  • Heat oil in a small saucepan over medium heat to 150C, add garlic stir continuously until light golden (1-1½ minutes; be careful not to overcook garlic or it will become bitter). Strain through a metal sieve (discard oil) and cool to room temperature.
  • 03
  • Heat a grill to high. Place oysters on an oven tray and grill until bubbly (2-3 minutes), slather with cold lemongrass crème fraîche, scatter with fried garlic and coriander and serve with lime wedges.
This recipe is from the March 2011 issue of Australian Gourmet Traveller.

"Oysters on the half shell with juice, the best that you can find," says Roy Choi. "Like my daughter says, 'Get 10 hundred million thousand of dem.' Eat with friends till you go belly-up."

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Boisterous young dry riesling

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