Oysters with green nam jim sauce recipe
Oysters with a Thai kick, a great way to get a dinner party started!
Ingredients
- 12 fresh oysters
- 12 fresh oysters
- 12 fresh oysters
- 3 coriander/cilantro roots
- 3 cloves of garlic
- 4 green bird's eye chillies
- 1 pinch coarse sea salt
- 1 thin (5mm) slice of galangal (optional)
- 3 tbsp lime juice
- 3 tbsp fish sauce
- 1 tbsp golden or white caster sugar
- 1 mandarin or tangerine, juice only (optional)
- 3 coriander/cilantro roots
- 3 cloves of garlic
- 4 green bird's eye chillies
- 1 pinch coarse sea salt
- 1 thin (5mm) slice of galangal (optional)
- 3 tbsp lime juice
- 3 tbsp fish sauce
- 1 tbsp golden or white caster sugar
- 1 mandarin or tangerine, juice only (optional)
- 3 coriander/cilantro roots
- 3 cloves of garlic
- 4 green bird's eye chillies
- 1 pinch coarse sea salt
- 1 thin (5mm) slice of galangal (optional)
- 3 tbsp lime juice
- 3 tbsp fish sauce
- 1 tbsp golden or white caster sugar
- 1 mandarin or tangerine, juice only (optional)
- 1 scattering coriander sprigs
- 1 scattering coriander sprigs
- 1 scattering coriander sprigs
Details
- Cuisine: Thai
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- To make the dipping sauce, pound the galangal with the salt, and then pound the coriander roots, garlic and chilli to a fine paste.
- Stir in the lime juice, sugar and then fish sauce. Mix to dissolve the sugar, squeeze in the mandarin juice, taste and adjust with a tiny bit of either fish sauce, sugar or lime according to preference.
- Shuck the oysters and spoon over a little sauce just before serving. Decorate the plate with the coriander sprigs.
This recipe was created by Andy Oliver, Head Chef of award-winning restaurant Som Saa, in collaboration with Singha beer to demonstrate the authentic taste of Thailand.
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