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Poached Oyster with Thai Cream (Chef Eric Pateman)

January 20th, 2007 Write a Comment  Print This Post

Ingredients:

• 1 Small Shallot, Finely Diced
• 1 Stock Lemon Grass, Finely Diced (SCS)
• 1 Clove Garlic, Finely Diced
• 1 Small Piece Young Ginger, Finely Diced (SCS)
• 2 Magrut or Kaffir Limes, Zest & Leaves (SCS)
• 1 Tsp Yellow Curry Paste (SCS)
• 1 Tsp Fish Sauce (SCS)
• 2 Tbsp White Wine
• 1 Can Good Quality Coconut Milk (SCS)
• 8 Large West Coast Oysters (Lobster Man)
• 1 Tsp Each Cilantro and Thai Basil, Finely Chopped
• 8 C Nori Crackers (EBC)

Method:

1. In a fry pan sauté the shallot, lemon grass, garlic, ginger, lime zest &
leaves over medium heat until aromatic and translucent.
2. Add yellow curry paste and sauté for 2 minutes more.
3. Add fish sauce, white wine and coconut milk and stir well to incorporate
the curry paste.
4. Bring to a boil and reduce by half.
5. Add the oysters and poach on each side for two and a half minutes.
6. Remove from pan and put in small bowl and top with coconut curry
sauce.
7. Garnish with chopped cilantro and basil, and serve with a cracker on the
side.
8. Enjoy!