Saturday, May 25, 2013

Oysters with Thai Lime and Ginger Dressing


My father-in-law used to tell us (over and over) that his record for eating oysters was forty in one sitting. Look out Adam Richman! You may have a contender here. I guess if it's a buffet and oysters are the most expensive item on the table, then of course you'd want to get your money's worth. I just remembered that my father used to think along the same lines. When I was a kid, we used to make short family trips to Singapore. He said that whenever we have one of those pricey buffet lunches at the hotels, he usually tries to eat more oysters because they were the most expensive item. The thing is, he didn't even like eating raw oysters, though I think he's grown to enjoy them a bit more over time.

As for me, I love oysters, whether they are crumbed and deep-fried, in an omelette, or just served natural. When we had guests over for our Wining and Thai-ning lunch party, I made a quick and simple Thai style dressing to go with the oysters. It turned out wonderful and paired well with the Prosecco we served. Serve these at your next lunch or dinner party, and don't forget the bubbly!

Oysters with Thai Lime and Ginger Dressing


1 dozen fresh oysters, in half shell
2 tbsp chopped scallions/shallots


2 tbsp lime juice
1/2 tsp soy sauce
1 tbsp palm sugar (or to taste)
1/2 tbsp grated ginger
1 clove garlic, minced
1/2 tbsp chopped bird's eye chillies


Combine ingredients to make the dressing.

Place the oysters on a serving plate. Drizzle over the dressing and sprinkle with the chopped scallions. Serve immediately with a glass of sparkling white wine.