Recipe - Thai Oyster Fondue

Oysters; fresh, alive, as
many as you like

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

CHILE SAUCE
2 tablespoon Thai fish sauce
2 teaspoon Palm sugar (or demerara if
necessary)
4 tablespoon Lime juice
6 Cloves garlic; chopped
6 (up to)
8 Thai chiles; chopped (and
deseeded for nonch)
2 tablespoon Coriander leaves; fresh,
chopped

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

From: Chris Kridakorn Odbratt chrisko@mozart.inet.co.th
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 fondueset can't be used, the stock
has to be hot, boiling, an Asian steamboat is what you should invest in,
otherwise use a hotplate and your imagination.

Stock: Put everything in a pot and simmer for One half 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).

CHILEHEADS DIGEST V2 #286

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