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Oysters with Asian salad
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Ingredients:
  • 24 freshly shucked oysters
  • 1 Lebanese cucumber, peeled, finely sliced
  • 4 spring onions, finely sliced
  • 2 makrut lime leaves, finely shredded
  • 62.50 ml fresh coriander leaves
  • 62.50 ml toasted peanuts, crushed
  • 16.25 gm toasted shredded coconut
  • 2 small chillies, seeds removed, finely chopped
  • 79.20 gm (1/3 cup) Mayonnaise
  • 48.80 gm fish sauce
  • Juice and zest of 1 lime
Instructions:
  • Take the oysters out of their shells and refrigerate them. Wash the shells in water and keep them for later.
  • Combine cucumber, spring onions, makrut lime leaves, coriander, peanuts, coconut, and chillies in a bowl, delicately mix together.
  • Mix together the mayonnaise, fish sauce, lime juice, and zest in a bowl. Drizzle over the salad and gently mix to combine.
  • Distribute salad evenly among shells, then place one oyster on each shell and top with a dollop of mayonnaise. Serve promptly.

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