Thai Barbecue Oysters
- 2 dozen oysters, shucked on the half shell
- ½ cup julienned daikon radish
- ½ cup julienned carrot
- ¼ cup soy sauce
- 2 to 5 small Thai chilies, seeded and thinly sliced
- 2 tablespoons Asian fish sauce or oyster sauce
- 2 tablespoons freshly squeezed lime juice
- 1 medium clove garlic, peeled and minced
- 2 tablespoons sake
- 2 tablespoons Mirin (sweet, seasoned rice wine)
- Rock salt
- Seaweed for optional garnish
1. Preheat grill. Julienne the daikon and carrot, put in a bowl and set aside. In a nonreactive bowl, combine the soy sauce, chilies, fish sauce, lime juice, garlic, sake and Mirin. Mix well.
2. Place the oysters on a hot grill and cook until the liquor bubbles, but not until the oysters become dry, about 3 to 4 minutes.
3. Pour about 2/3 of the sauce over the daikon-carrot mixture, mixing well. Place 6 oysters each on four plates lined with rock salt. Spoon a teaspoon or so of dressing over each oyster and place a scoop of the daikon salad in the center of the plate. If desired, garnish the edges of the plates with fresh seaweed.
Data per serving
Saturated fat 0.65g
Monounsaturated fat 0.26g
Polyunsaturated fat 0.84g
From Christine Keff, Flying Fish, printed in "The Joy of Oysters" by Lori McKean and Bill Whitbeck.