150 mlvegetable oil3garlic cloves, thinly shaved on a mandolin24small Pacific oysters, shuckedTo serve:lime wedges and corianderLemongrass crème fraîche10 gm (2cm piece)ginger, coarsely chopped2garlic cloves, coarsely chopped1 tsp (firmly packed)finely chopped coriander1 tspfinely chopped lemongrass, white part only1 tbspmirin3 tsprice wine vinegarPinchof ground coriander100 gmcrème fraîche1 tsplemon juicePinchof caster sugar, or to taste
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.
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.
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