Oysters are much more versatile than you think. While the plump, briny bivalves are delicious served raw with a squeeze of lemon, they are also great for grilling, frying, stirring into a creamy chowder and so much more.
Here are six ways to get your oyster on you’ve probably never thought of:
Nahm Jim is a traditional Thai sauce that marries spicy, sour and salty flavours together in perfect harmony. There are many different versions of this sauce, but this recipe uses sea buckthorn, a native orange berry, to bring sourness and a background tropical fruit flavour.
These oysters are extra special with this original Oriental Vietnamese dressing made with pickled and fresh ginger, red chilli, rice wine vinegar, dashi (Japanese dried fish powder), soy sauce and lime.
Serving suggestion: arrange the oysters on a bed of salt or alternatively, you could use ice as it allows the oysters to stay stable and not lose any dressing in transport! Lay the oysters out, spoon over about 1/2 teaspoon of dressing on each and top with some crispy shallots and the coriander.
Yes, that does say ‘oyster ice cream’!
"This recipe is a mixture of all the good memories of my childhood, close to the Charente Maritime in France with the sea, oyster farms, seaweed, cognac distilleries and herbs drying in the sun.” – Victor Emmanuel.
"It is such a fresh dish, very light, delicious and comforting – the kind of food I like to eat. Each of the elements is treated very simply and respectfully, allowing each component to shine. I thought of the dish when I was hungry!” – Chef Michael Lee.
To serve: Arrange in a warm bowl six crustaceans of choice and scatter around the mushrooms. Place the fish on top, pour a generous amount of broth around and finish with a scattering of furikake.
These oysters have a crispy coating along with crunchy diced vegetables, a hit of Tabasco sauce and topped with grated Parmesan.
These crunchy, delicious Panko-crumbed morsels are served on the half-shell with shredded cabbage, radish, spring onion and lemon, accompanied with a ponzu sauce.
