Thai cuisine · Fish & Seafood

Hoy Nang Rom Song Kruang

Raw oysters on ice with shallot strips, fried garlic and a spicy nam jim dip of lime and chili.

Ingredients · for 4 servings

• 24 fresh oysters
• 4 shallots
• 6 garlic cloves
• 4 green chilies
• 3 limes
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 1 bunch cilantro
• 100 ml oil for frying
• a few Thai basil leaves

Instructions

1. Chill the oysters for 30 min. before serving, then scrub them under running water and open them with an oyster knife over the flat side, loosening the muscle and keeping the juice in the shell.
2. Slice four garlic cloves paper-thin, deep-fry in hot oil over medium heat for 1–2 min. until golden and drain immediately on paper towel — they will crisp up as they cool.
3. For the nam jim dip, pound the remaining two garlic cloves with the chilies and the palm sugar in a mortar, then stir in fish sauce and the juice of two limes.
4. Cut the shallots into paper-thin rings and soak in cold water for 5 min. to mellow them, then drain well.
5. Roughly chop the cilantro and cut the third lime into wedges; cover a large platter thickly with crushed ice.
6. Arrange the oysters on the ice, top each with shallot rings, fried garlic, cilantro and Thai basil, and serve the dip alongside.