These Asian-style oysters will be gone in a slurp, sharply flavoured with lime juice, fish sauce, chilli and more. Serve with a half shell or simply place them on ceramic Chinese spoons to complete the ensemble.
- 24 oysters, on the half shell
- ¼ cup (60 ml) lime juice
- 1 tbsp fish sauce
- 2 tsps white sugar
- 2 tbsps coconut cream
- 1 baby brown onion, sliced thinly
- 1 fresh long red chilli, sliced thinly
- 2 tbsps each finely chopped fresh coriander and mint
Remove oysters from shells; discard shells.
Combine oysters in medium bowl with juice, sauce and sugar; cover, refrigerate 1 hr. Stir in coconut cream.
Combine onion, chilli and herbs in small bowl.