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.

Ingredients

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

Method

  1. Separate oysters from shells.
  2. 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:

  1. Finely slice half a chilli.
  2. Top and tail the lemongrass and split it down the middle.
  3. Bring the coconut milk to the boil.
  4. Add lemongrass, chilli and the juice of half a lime to the coconut milk.
  5. Add the oysters to the sauce with 1 spoon of juice from the oysters and poach for 2 minutes.
  6. Turn off heat and add the coriander to the sauce.

To Serve:

  1. Add an oyster and some sauce to a warmed shell, arranging all the shells on a bed of leaves.
  2. Drizzle the sauce over the dish.