Thai Oyster Fondue

Categories: Seafood

Serves: 4 Servings

Ingredients:

Oysters; fresh, alive, as
-many as you like

Instructions:
-----------------------------------STOCK-----------------------------------
2 pt Water
1 Blade lemon grass; chopped
-and crushed
1/2 oz Dried bonito fish; flaked
-(can be found in any
-Japanese store as
-katsuobushi)
1 Piece (1-inch) galangal;
-fresh; chopped
2 Coriander roots
4 Kaffir lime leaves; crushed
1 lg Bulb garlic; peel the
-cloves
3 tb Pickled cabbage

--------------------------------CHILE SAUCE--------------------------------
2 tb Thai fish sauce
2 ts Palm sugar (or demerara if
-necessary)
4 tb Lime juice
6 Cloves garlic; chopped
6 -(up to)
8 Thai chiles; chopped (and
-de-seeded for non-ch)
2 tb Coriander leaves; fresh,
-chopped

Date: Fri, 5 Apr 1996 12:01:28 +0700

From: Chris Kridakorn - Odbratt
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 that your ordinary fondue-set can't be used, the stock
has to be hot, boiling, an Asian steam-boat is what you should invest in,
otherwise use a hot-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, discard any that 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).

CHILE-HEADS DIGEST V2 #286

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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