Name: Roy Choi’s grilled oysters with lemongrass crème fraîche, fried garlic and lime
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6
Ingredients: 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 ginger, coarsely chopped (2cm piece); 2 garlic cloves, coarsely chopped; 1 tsp finely chopped coriander (firmly packed); 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

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.

Serves 6

Prep

25M

Cook

Total

30M

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“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

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 ginger, coarsely chopped (2cm piece)

2 garlic cloves, coarsely chopped

1 tsp finely chopped coriander (firmly packed)

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

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

Roy Choi

Styling by Emma Knowles

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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