Chefs' Recipes

Roy Choi’s grilled oysters with lemongrass crème fraîche, fried garlic and lime

Australian Gourmet Traveller recipe for grilled oysters with lemongrass crème fraîche, fried garlic and lime.
Grilled oysters with lemongrass crème fraîche, fried garlic and lime

Grilled oysters with lemongrass crème fraîche, fried garlic and lime

Ben Dearnley
6
25M
5M
30M

“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.”

Ingredients

Lemongrass crème fraîche

Method

Main

1.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.
2.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.
3.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.

Drink Suggestion: Boisterous young dry riesling Drink suggestion by Max Allen

Notes

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