Grilled oysters with lemongrass crème fraîche, fried garlic and lime
“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.”
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Grilled oysters with lemongrass crème fraîche, fried garlic and lime
Serves
6
Cooking Time
Prep time 25 mins, cook 5 mins (plus cooling)
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150 ml
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vegetable oil
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3
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garlic cloves, thinly shaved on a mandolin
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24
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small Pacific oysters, shucked
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To serve:
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lime wedges and coriander
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| Lemongrass crème fraîche |
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10 gm (2cm piece)
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ginger, coarsely chopped
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2
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garlic cloves, coarsely chopped
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1 tsp (firmly packed)
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finely chopped coriander
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1 tsp
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finely chopped lemongrass, white part only
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1 tbsp
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mirin
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3 tsp
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rice wine vinegar
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Pinch
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of ground coriander
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100 gm
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crème fraîche
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1 tsp
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lemon juice
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Pinch
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of caster sugar, or to taste
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1
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For 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.
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2
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Heat 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.
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3
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Heat 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.
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This recipe is from the March 2011 issue of Australian Gourmet Traveller.
Drink Suggestion Boisterous young dry riesling
RECIPE Roy Choi, Kogi, Los Angeles
PHOTOGRAPHY Ben Dearnley
STYLING Lynsey Fryers-Hedrick and Emma Knowle
DRINK SUGGESTION Max Allen