Grilled oysters with lemongrass crème fraîche, fried garlic and lime

AT A GLANCE

  • Serves 6 people

  • 150 ml vegetable oil
  • 3 garlic cloves, thinly shaved on a mandolin
  • 24 small Pacific oysters, shucked
  • To serve: lime wedges and coriander
  •  
  • Lemongrass crème fraîche
  • 10 gm (2cm piece) ginger, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 tsp (firmly packed) finely chopped coriander
  • 1 tsp finely chopped lemongrass, white part only
  • 1 tbsp mirin
  • 3 tsp rice wine vinegar
  • Pinch of ground coriander
  • 100 gm crème fraîche
  • 1 tsp lemon juice
  • Pinch of caster sugar, or to taste
01   For lemongrass crème fraîche, process ginger, garlic, coriander, lemongrass, mirin, rice wine vinegar and ground coriander in a small food processor until puréed. Transfer to a bowl, stir through crème fraîche and juice, season to taste with sea salt and caster sugar and refrigerate until required.
02   Heat oil in a small saucepan over medium heat to 150C, add garlic stir continuously until light golden (1-1½ minutes; be careful not to overcook garlic or it will become bitter). Strain through a metal sieve (discard oil) and cool to room temperature.
03   Heat a grill to high. Place oysters on an oven tray and grill until bubbly (2-3 minutes), slather with cold lemongrass crème fraîche, scatter with fried garlic and coriander and serve with lime wedges.
This recipe is from the March 2011 issue of Australian Gourmet Traveller.

Recipe:

ROY CHOI, KOGI, LOS ANGELES

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK AND EMMA KNOWLE

Drinking Suggestion:

BOISTEROUS YOUNG DRY RIESLING , suggested by MAX ALLEN

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