Ingredients
Serves 212 oysters, shucked, in their shells
½ tsp ginger, finely grated
2 limes, juice & zest
2 tsp fish sauce
2 tbsp coriander, finely chopped
2 tsp palm sugar, finely grated
lime wedges to serve
Method
Cover a large platter with crushed ice (if using immediately) or rock salt. This will enable the oysters to sit steadily.
Arrange the oysters on the platter.
Mix remaining ingredients in a small bowl and allow to infuse for at least 30 minutes. (This will allow the flavours to develop, and can be left for up to 2-3 hours).
Drizzle a little of the sauce over each oyster and serve the remainder in a small bowl in the centre of the oysters.
Serve with lime wedges.
Note: Allow approx. 6 oysters per person as an entrée. They can also be served individually for a party.
TIP: Try to buy the oysters the day they are required as, like most seafood, they do not keep exceptionally well, although unopened they can be stored for 2-3 days. Get the fishmonger to shuck them to order or do it yourself. Do not wash the oysters as the juices will be lost and these juices will add to the flavour. Use the opened oysters within 24 hours.