Roasted Chili Oysters

Serves: 4
Total Calories: 395


1/4 cup all purpose flour
1 tablespoon curry powder
24 large oysters shucked and rinsed (reseve shells)
1/4 cup olive oil
3 tablespoons unsalted butter
1/4 cup olive oil
2 tablespoons finely chopped shallots
1 tablespoon finely chopped garlic
1 1/2 tablespoons roasted chili paste
1 tablespoon finely chopped kaffir lime leaves
1 tablespoon finely chopped fresh lemon grass (thicker base of stalk only, 3 outer layers removed)
1/2 cup Coconut Milk
1/4 cup whipped cream
1 tablespoon shrimp poweder
1 tablespoon Thai fish sauce
1 tablespoon thinly sliced kaffir lime leaves (garnish)


Combine flour and curry powder in a large bowl and mix well. Add oysters and toss gently to coat; remove and shake off excess. Heat ½ cup olive oil with butter in a large skillet over medium heat. Add oysters and sauté until crisp and browned on all sides, about 3 minutes. Replace oysters in shells and arrange on serving plates.

Heat ¼ cup olive oil in a medium skillet over high heat. Add shallots and garlic and sauté until lightly browned, about 1 ½ minutes. Add chili paste, lime leaves, and lemon grass and cook, stirring constantly, 2 minutes. Add coconut milk, whipped cream, shrimp powder, and fish sauce and cook, stirring constantly, 3 minutes. Top each oyster with a dab of sauce, garnish with lime leaves, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 395
Calories from Fat: 365

This Roasted Chili Oysters recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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