This oysters with green nam jim sauce recipe has a Thai kick – it’s a great, decadent way to get a dinner party started! Not a fan of oysters? This dipping sauce can be used for all manner of things, from steamed dumpings to fried snacks. Get creative – the world’s your oyster.
Ingredients
(serves 5-6)
10-12 good quality fresh oysters of your choice
For the dipping sauce:
3 coriander roots
3 cloves of garlic
4 green bird’s eye chillies
Pinch of coarse sea salt
1 thin (5mm) slice of galangal (optional)
3tbsp lime juice
3tbsp fish sauce
1tbsp golden or white caster sugar
Juice of one mandarin or tangerine (optional)
A few sprigs of coriander for garnish
Method:
To make the dipping sauce, pound the galangal with the salt, and then pound the coriander roots, garlic and chilli to a fine paste.
Stir in the lime juice, sugar and then fish sauce. Mix to dissolve the sugar, squeeze in the mandarin juice, taste and adjust with a tiny bit of either fish sauce, sugar or lime according to preference.
Shuck the oysters and spoon over a little sauce just before serving. Decorate the plate with the coriander sprigs.
This recipe has been created with Co-founder and Head Chef, Andy Oliver of award-winning restaurant Som Sa in partnership with Singha Beer.
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