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c1949 Quick-cured oysters with ginger and kaffir lime zest by Maawm Ying Soophaa (หอยนางรมดอง กับข้าวพรทิพย์ โดย หม่อมหญิงสุภา พ.ศ. 2492; haawy naang rohm daawng)
By Hanuman © Thaifoodmaster.com
Servings:
4
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Ingredients
1x
2x
3x
1
dozen
fresh oysters (หอยนางรม)
1
part
fish sauce (น้ำปลา)
1
part
tamarind paste (น้ำมะขามเปียก)
ginger (ขิง)
minced
kaffir lime zest (ผิวมะกรูด)
minced
shallots (หอมแดง)
sliced thinly
coriander leaves (ใบผักชี)
crispy fried shallots (หอมแดงเจียว)
kaffir lime juice (น้ำมะกรูด)
for aroma only
Instructions
Prepare the curing brine by mixing equal parts of freshly squeezed thick tamarind paste and fish sauce.
If using fresh oysters, shuck them with an oyster knife and remove them from their shells; discard the liquids and transfer the oysters to a bowl.
Marinate the oysters in the brine. Allow to rest for about five minutes, or until the oysters turn whitish in color and firm up.
Remove the oyster from the brine and transfer them into a mixing bowl.
Toss the oysters with the minced ginger and kaffir lime zest.
Transfer the oysters to a serving dish or serve them in the shell.
Squeeze a few drops of kaffir lime juice over each oyster, for aroma only.
Garnish with hand-picked coriander leaves, kaffir lime zest, fresh shallots thinly sliced lengthwise, crispy fried shallots, and hair-thin julienned ginger.