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Barbecued oysters with bacon-chilli-tamarind sauce


It's hard to beat freshly shucked oysters, but shucking them yourself can be time-consuming. If you barbecue them in their shells, though, the heat pops them open, and you can serve them straight from the grill with a squeeze of lemon or with the tamarind sauce below.

You'll need

230 gm bacon rashers (we like double-smoked) 80 gm tamarind pulp, soaked in ¾ cup hot water for 30 minutes 160 gm light palm sugar, crushed 1 tbsp fish sauce 5 small red chillies, crushed in a mortar and pestle 24 unopened oysters 3 golden shallots, thinly sliced, to serve ½ bunch Thai basil leaves, to serve To serve: lime halves

Method

  • 01
  • Remove rind from bacon and cook rind in a frying pan over medium-high heat until fat renders (5-10 minutes). Remove crackling from pan (it can be discarded or eaten by the cook). Finely chop remaining bacon, add to pan, stir occasionally until crisp and golden (10-15 minutes), then set aside on absorbent paper to drain.
  • 02
  • Meanwhile, pass tamarind liquid through a sieve into a bowl (discard solids), add palm sugar and stir to dissolve. Add fish sauce and chilli and set aside.
  • 03
  • Preheat barbecue to high heat, add oysters and barbecue until they pop open (3-5 minutes). Separate oyster lids from bases with a knife, top oysters with a little bacon, a drizzle of tamarind sauce, a scattering of shallot and a few Thai basil leaves and serve with lime halves.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Nov 2013

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