Serves: 2
Preparation time: 20 minutes
Difficulty: moderate
Ingredients
1 dozen fresh raw oysters, shucked
Thai style
1/2 tsp grated palm sugar
1 tsp fish sauce
1/2 tsp lime juice
1/4 Birds Eye chilli, seeds removed, diced finely
1 spring onion, sliced finely to garnish
Kilpatrick
1 slice prosciutto, finely diced
2 tsp Worcestershire sauce
1 tsp Italian parsley, chopped
Lemon garlic butter
1 tbsp butter, melted
½ clove minced garlic
Squeeze lemon juice
1 tsp Italian parsley, chopped
Method
- Prepare a small baking tray with a bed of rock salt and preheat grill to high.
- For Thai style: mix all ingredients except spring onion in a small bowl. Drizzle over 4 of the oysters and garnish with spring onion then place on serving plate.
- For Kilpatrick: mix prosciutto and Worcestershire sauce together.
- For Lemon garlic butter: Melt butter in a small pan and cook garlic gently for one minute. Remove from heat and add squeeze of fresh lemon juice and parsley.
- Nestle 8 oysters in rock salt on baking tray. Drizzle the Kilpatrick mix over four of the oysters and leave 4 plain. Place under a hot grill approx. 5 minutes until prosciutto is crisp and oysters have started to brown.
- Remove oysters from heat. Drizzle Lemon garlic butter over the 4 plain oysters. Garnish Oysters Kilpatrick with fresh chopped parsley.
- Add to serving plate with Thai style Oysters and serve immediately.
