• 6 fresh oysters
  • 1 chili
  • 2 limes
  • handful of coriander
  • 1 blade of lemongrass
  • 0.5 a can of coconut milk


  • Separate oysters from shells.
  • Place shells on a roasting plate or pan and put in the oven or under the grill to heat for serving - like you would heat a plate.
  • For the Coconut Milk:
  • Finely slice half a chilli.
  • Top and tail the lemongrass and split it down the middle.
  • Bring the coconut milk to the boil.
  • Add lemongrass, chilli and the juice of half a lime to the coconut milk.
  • Add the oysters to the sauce with 1 spoon of juice from the oysters and poach for 2 minutes.
  • Turn off heat and add the coriander to the sauce.
  • To Serve:
  • Add an oyster and some sauce to a warmed shell, arranging all the shells on a bed of leaves and drizzle the sauce over the dish.