Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- Â Â Oysters, fresh, alive, as many as you like
- 2 pt Water
- 1 x Blade lemon grass, minced and crushed
- 1/2 ounce Dry bonito fish, flaked (can be found in any Japanese store as katsuobushi)
- 1 piece (1-inch) galangal, fresh, minced
- 2 x Coriander roots
- 4 x Kaffir lime leaves, crushed
- 1 lrg Bulb garlic, peel the cloves
- 3 Tbsp. Pickled cabbage
- 2 Tbsp. Thai fish sauce
- 2 tsp Palm sugar (or possibly demerara if necessary)
- 4 Tbsp. Lime juice
- 6 x Cloves garlic, minced
- 6 x -(up to)
- 8 x Thai chiles, minced (and de-seeded for non-ch)
- 2 Tbsp. Coriander leaves, fresh, minced
Инструкции
- Being fortunate to live (most of the time) on the beach, we can pick fresh oysters every day, during low tide. Here the oysters are small and plump with a great taste. A lot of people, Thais as well, are squemish about eating raw (and alive!!) oysters so here is a tasty recipie for Thai Oyster Fondue.
- Now, I have to say which your ordinary fondue-set cannot be used, the stock has to be warm, boiling, an Asian steam-boat is what you should invest in, otherwise use a warm-plate and your imagination.
- Stock: Put everything in a pot and simmer for 1/2 hour.
- The chile sauce: Mix everything in a bowl, then , if you are many, use serving bowls.
- Open the oysters, throw away any which smells, is not alive, etc. etc.
- Dip in the boiling stock, not to long, then dip in the chile sauce. When you have devoured the oysters, serve the stock as a soup.
- As a side dish try these Prawn Cakes (see recipe).
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 31 | |
| Calories from Fat 4 | 13% |
| Total Fat 0.53g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 713mg | 30% |
| Potassium 101mg | 3% |
| Total Carbs 6.76g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.83g | 2% |
| Protein 1.3g | 2% |
