"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."
- 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
- 1For 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.
- 2Heat 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.
- 3Heat 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.
Drink Suggestion: Boisterous young dry riesling Drink suggestion by Max Allen
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