Oyster saute in lemongrass and coconut sauce
These sensual, delicate morsels are delectable served simply with a squeeze of lemon or lime and slurped lovingly. Or they can be grilled, steamed, baked, dropped into soups or drunk as an oyster shooter. Try this simple Asian-style oyster saute over some steamed rice.
Photo: Marina Oliphant
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- 1 tbsp ghee or butter
- 1 tsp garlic, minced
- 2 tbsp shallots, minced
- 2 tsp ginger, minced
- 2 x 3cm pieces of lemongrass, cut lengthways
- 1/2 a block pure creamed coconut (Sahib 's Choice brand)
- 1/2 to 3/4 of a cup warm water
- 1 tsp soy sauce
- 2 tbsp mirin or dry sherry
- 1/2 tsp turmeric powder
- 1 cup carrots, cut into thin matchsticks
- 1 cup red capsicum, sliced finely
- 1/2 cup celery, sliced finely on the diagonal
- 1/2 cup snow peas, sliced into 3 lengths
- 1 cup fresh oysters (about 2 dozen large oysters)
- juice of a lemon
- 3 tbsp coriander leaves
In a wok, heat the ghee together with the garlic, shallots, ginger and lemongrass.
Stir and simmer for 3 minutes then crumble in the creamed coconut, thinning the mixture with the water as you season with the soy sauce, mirin and turmeric.
Once the creamed coconut has melted, add the vegetables and cook till al dente (about 3 minutes).
Add the oysters, cook for about a minute, then squeeze over the lemon juice.
Remove the lemongrass and ladle the mix over steamed rice.
Garnish with the coriander leaves.