23
Feb 2008
I made this the other night, it is another recipe from a zaar member and I loved it, it such a different way of preparing oysters apart from the more traditional kilpatrick, mornay and rockafeller. They are spicy, so if your not a spicy lover these are not for you, I love spicy food and these were a great combination and you still got the flavour of the oyster coming through.I am going to be posting a few zaar members recipes as I have made so many lately, but I also need to catch up on mine, I think, I have about 3 or 4 recipes still waiting to be posted.
I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.
Ingredients
12 Oysters , fresh with shell
4 Tablespoons red curry paste
1 Lemon , juiced
4 Tablespoons coriander or cilantro , chopped
Method
1. Place the oysters on a dinner plate which could be used in a microwave. Make sure the top bit of the oysters is facing towards the end of the place to catch any of the juices.
2. Distribute red curry paste in each oysters, you can add less or more paste it depends on you.
3. Squeeze lemon juice in each oyster. Once again depending on your taste bugs.
4. Place it in the microwave for 1 minute on high.
5. Garnish oysters with Coriander/Cilantro.
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All photos taken by me unless otherwise stated.
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