Delicious stories, food and travel inspiration

Delicious stories, food and travel inspiration

Oysters Four Ways

I’ve previously blogged about my love for oysters.

In my eyes, they are a perfect food. Eaten natural (raw) they need only a spritz of lemon to bring out their gorgeous, briny taste.

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The other day I spotted these gorgeous looking Pacific oysters at my local fishmonger. (Btw if you still lucky enough to have a local fishmonger please shop there for your seafood – the quality is superior and if we don’t support these specialty shops they will disappear.)

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I hadn’t planned on buying oysters but now that I spend the money I used to spend on shoes on food, I decided I should spoil myself.

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When I got home I called my dad.

“What are you guys doing for dinner tonight?” I asked. “Wanna come over? I’ve just bought some oysters.”

“Um, your mum has a cold so better not. And… er… I just bought some oysters myself, actually.”

Ha! The apple doesn’t fall far from that tree, does it?

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So the kids and I had to eat them all myself. Now I knew the kids wouldn’t eat them with chilli or just with lemon so I made some Oysters Kilpatrick and Oysters with Ginger and Soy for them to try.

Here are the four different kinds. First up, natural oysters served simply with lemon.

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Next, oysters grilled with a soy, ginger and spring onions.

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Oysters with a Thai dressing (fish sauce, rice wine vinegar, palm sugar, lime juice and chilli)

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Oysters Kilpatrick – traditionally made with Worcestershire Sauce and bacon pieces. I had prosciutto in the house so I used that instead.

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So tell me, how do you like your oysters?

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Oysters Four Ways

INGREDIENTS

METHOD

  1. For all oysters, be careful to keep all the liquid present naturally in the oyster.
  2. For natural, serve 3 oysters on a bed of rock salt with lemon
  3. For Chinese style, mix ginger, spring onions and soy sauce in a small bowl and then dribble over 3 oysters. Place under a hot grill — watch like a hawke, do not walk away — and grill until top of oyster is browning nicely.
  4. For Kiplatrick, dice prosciutto and then share amongst 3 oysters. Dribble Worcestershire sauce on top and then place under a hot grill — watch like a hawke, do not walk away — until prosciutto is crisp and oyster is browning nicely.
  5. For Thai style, mix palm sugar, fish sauce, rice wine vinegar, chilli and lime juice in a small bowl. Dribble over 3 natural oysters and then garnish with spring onions and/or coriander. Re: the chilli. Start with a tiny amount first — even just a few teensy diced pieces — and then add more if you need to.

More Seafood Recipes

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  • Love Cooking with Love

    Thanks so much, I made 2 dozen, Chinese style and my kids were negotiating about how many each of them could have.

    • http://hungryaustralian.com Christina Soong

      You’re most welcome! Glad you and your kids enjoyed them. My kids make me pick all the spring onion out of their food – your kids sound much more sophisticated!

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