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  • Thai Oyster Fondue

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    Thai Oyster Fondue
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    •     Oysters, fresh, alive, as many as you like
    • 2 pt Water
    • 1 x Blade lemon grass, minced and crushed
    • 1/2 ounce Dry bonito fish, flaked (can be found in any Japanese store as katsuobushi)
    • 1 piece (1-inch) galangal, fresh, minced
    • 2 x Coriander roots
    • 4 x Kaffir lime leaves, crushed
    • 1 lrg Bulb garlic, peel the cloves
    • 3 Tbsp. Pickled cabbage
    • 2 Tbsp. Thai fish sauce
    • 2 tsp Palm sugar (or possibly demerara if necessary)
    • 4 Tbsp. Lime juice
    • 6 x Cloves garlic, minced
    • 6 x -(up to)
    • 8 x Thai chiles, minced (and de-seeded for non-ch)
    • 2 Tbsp. Coriander leaves, fresh, minced

    Directions

    1. Being fortunate to live (most of the time) on the beach, we can pick fresh oysters every day, during low tide. Here the oysters are small and plump with a great taste. A lot of people, Thais as well, are squemish about eating raw (and alive!!) oysters so here is a tasty recipie for Thai Oyster Fondue.
    2. Now, I have to say which your ordinary fondue-set cannot be used, the stock has to be warm, boiling, an Asian steam-boat is what you should invest in, otherwise use a warm-plate and your imagination.
    3. Stock: Put everything in a pot and simmer for 1/2 hour.
    4. The chile sauce: Mix everything in a bowl, then , if you are many, use serving bowls.
    5. Open the oysters, throw away any which smells, is not alive, etc. etc.
    6. Dip in the boiling stock, not to long, then dip in the chile sauce. When you have devoured the oysters, serve the stock as a soup.
    7. As a side dish try these Prawn Cakes (see recipe).

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