Entertaining Asian

Oysters with Thai-style dressing

Name: Oysters with Thai dressing recipe
Yield: 10
Cuisine: /asian
Ingredients: 3 dozen freshly shucked oysters; Salmon roe (optional), to serve; 4 finger limes (optional), pearls squeezed out, to serve; 200g palm sugar (or jaggery – unrefifined cane sugar, from Indian grocers – or dark brown sugar); 1/4 bunch coriander, stems and leaves finely chopped, roots reserved; 1 fat lemongrass stalk (white part only); 2 bird’s-eye chillies, finely chopped; 2 large makrut lime leaves, finely shredded; 100ml fish sauce; 160ml lime juice

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by delicious. team

delicious. team

Dec 12, 2024

“This is a dressing with very strong Thai overtones, the inspiration coming from the sweet, sour, salty and herbaceous flavours of Thai cooking. I have used this dressing with steamed mussels, Moreton Bay bugs and prawns, and it’s also very good with steamed vegetables. Don’t go to Thailand expecting oysters served in this manner - it’s not something you’ll typically find. Though some imported oysters are served in this fashion, Thais traditionally prefer their oysters cooked." - Tony Tan

This recipe is an edited extract from Tony Tan’s Asian Cooking Class by Tony Tan, Murdoch Books, AU$59.99. Available now.

3 dozen freshly shucked oysters
Salmon roe (optional), to serve
4 finger limes (optional), pearls squeezed out, to serve

Dressing

200g palm sugar (or jaggery – unrefifined cane sugar, from Indian grocers – or dark brown sugar)
1/4 bunch coriander, stems and leaves finely chopped, roots reserved
1 fat lemongrass stalk (white part only)
2 bird’s-eye chillies, finely chopped
2 large makrut lime leaves, finely shredded
100ml fish sauce
2/3 cup (160ml) lime juice (from about 4-5 limes)

Method

1.

For the dressing, place the palm sugar in a saucepan with the coriander roots and 1 1/2 cups (375ml) water, bring to a simmer over medium heat, then reduce the heat to low and simmer very gently for 20 minutes or until the liquid is reduced by one-third.
2.

Cool, discard the roots, then transfer the liquid to a mixing bowl. Chop or blend the lemongrass to a fine mince and add to the syrupy base along with the chilli and lime leaves. Add the chopped coriander stems and leaves to the dressing along with the fish sauce and lime juice and whisk to combine, adjusting to taste with more lime juice and fish sauce.
3.

To serve, spoon some dressing over freshly shucked oysters. If using salmon roe and finger lime, spoon onto each oyster. Serve immediately.