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Chilli and lime oysters with tomato sorbet
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Elevate your Christmas feast with zesty chilli lime oysters paired with refreshing tomato sorbet.
Ingredients:
  • 1 egg white
  • 3 limes
  • 24.40 gm fish sauce
  • 3 fresh coriander roots, washed, finely chopped
  • 30.00 ml finely chopped fresh coriander
  • 6.00 gm brown sugar
  • 1 fresh red birdseye chilli, halved, deseeded, finely chopped
  • 40 oysters
  • 7 (about 800g) ripe egg tomatoes, quartered
  • 62.50 ml firmly packed coarsely chopped fresh coriander
  • 16.00 gm brown sugar
  • 18.30 gm fish sauce
Instructions:
  • Chill a shallow metal container in the freezer. Process the tomato in a food processor until finely chopped. Strain the tomato through a fine sieve into a large bowl, pressing with a spoon to extract the juice, discarding seeds and pulp. You need 810ml (3 1/4 cups) of tomato juice for the sorbet.
  • Combine coriander, sugar, and fish sauce with the tomato juice, ensuring thorough mixing. Transfer the mixture to a chilled metal container, cover with foil, and freeze for 6 hours. Run a fork through the mixture twice while freezing until it sets.
  • Break up the sorbet with a metal spoon and promptly transfer it to a food processor. Add the egg white and process briefly until the sorbet is soft and icy. Return to the metal container, cover with foil, then freeze for at least 6 hours until firm.
  • Finely grate the zest of 2 limes, then squeeze out their juice. Mix the lime zest, lime juice, fish sauce, coriander roots and leaves, sugar, and chili together in a small bowl.
  • Before serving, chill the sorbet in the fridge for 15 minutes to slightly soften. Arrange the oysters in serving glasses, drizzle with the dressing, and top with a perfectly shaped scoop of sorbet using a sorbet scoop. Serve promptly.

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