Oysters with Namjim and Crispy Onions
An addictive combination. We use the Gigas oysters for this dish.
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
10
MINUTES
Ingredients
For the oysters:
4 shallots or small onions, sliced
namjim (see recipe)
extra virgin olive oil
24 Gigas oysters
fresh seaweed, if available
sprigs of fresh coriander
For the namjim:
2 garlic cloves, peeled
4 tbsp fresh coriander, chopped
sea salt
1 green chilli, deseeded and chopped
2 shallots, finely chopped
3 tbsp lime juice
2 tbsp palm sugar
2 tbsp fish sauce (nam pla)
Method
For the oysters:
Peel and slice the shallots or onions thinly.
Spread out on kitchen paper to dry.
Meanwhile, make the namjim as per the instructions and keep in a glass jam jar.
Heat about 2.5cm of oil in a frying pan, then fry the onions until crisp and golden.
Drain on kitchen paper.
For the namjim:
Place the garlic, coriander and a pinch of sea salt in a pestle and mortar and pound until well crushed.
Add the chopped chilli and continue to pound.
Add the chopped shallots, lime juice, palm sugar and fish sauce and mix.
Taste and adjust the seasoning as necessary.
To serve:
Lay a few sprigs of seaweed on each plate, if available.
Open the oysters and nestle 3 or 4 on top of the seaweed.
Spoon a generous half teaspoon of namjim on top of each oyster and top with some crispy onions and a sprig of fresh coriander. Divine!
