Roasted Chili Oysters Recipes

ROASTED ONION AND SMOKED CHILE OYSTER SAUCE

Steps:

• Start by caramelizing the onions: place the onions in a skillet over medium heat with 1 tablespoon of the oil. Saute, stirring occasionally, until the onions turn a rich, deep-golden brown, about 30 minutes.
• Next, in a 1-quart or larger saucepan on medium heat, saute the shallots in the remaining 1 tablespoon oil until translucent and the edges begin to brown.
• Mince the caramelized onions and add to the shallots, along with the wine and vinegar. Reduce the liquid until syrupy and almost gone. Add the cream and chipotle, and reduce the liquid, until thickened by half. Add the lemon juice and salt and pepper to taste.
• Turn down the heat to the lowest setting and stir in the cold butter a little at a time until melted. Repeat until all of the butter has been incorporated. Turn off the heat (you do not want this mixture to come to a boil once the butter has been added) and re-check for salt and pepper.
• Keep the sauce in a warm place until ready to serve or store in the refrigerator for up to 2 weeks.
• To reheat, warm a couple tablespoons of cream in a small saucepan over low heat, and stir in the cold sauce a little bit at a time until completely incorporated (do not boil).
• Serve with fresh oysters.

ROASTED CHILI OYSTERS

Steps:

• Combine flour and curry powder in a large bowl and mix well. Add oysters and toss gently to coat; remove and shake off excess. Heat ½ cup olive oil with butter in a large skillet over medium heat. Add oysters and sauté until crisp and browned on all sides, about 3 minutes. Replace oysters in shells and arrange on serving plates. Heat ¼ cup olive oil in a medium skillet over high heat. Add shallots and garlic and sauté until lightly browned, about 1 ½ minutes. Add chili paste, lime leaves, and lemon grass and cook, stirring constantly, 2 minutes. Add coconut milk, whipped cream, shrimp powder, and fish sauce and cook, stirring constantly, 3 minutes. Top each oyster with a dab of sauce, garnish with lime leaves, and serve.

OYSTERS WITH CHILLI DRESSING

Steps:

• Cut shallots (spring onions) into 5 cm lengths then shred legthwise very finely.
• Put the sweet chilli sauce, lime juice and olive oil in a bowl and mix until well combined. Add finely chopped coriander.
• Arrange the oysters on a platter on a bed of crushed ice. Place a couple of shreds of shallot (spring onion) on each oyster and serve immediately, either with a little of the dressing spooned over each oyster or, if you prefer, with the dressing served separately.

SWEET CHILI OYSTERS

Steps:

• Fill each oyster shell with grated cheese.
• Top each with a teaspoon of sweet chili sauce.
• Cook on a medium grill until cheese has melted.