Chilled oysters with Thai seafood sauce (nam jim seafood) and crispy shallots
My favorite way to eat chilled oysters
Ingredients
Oysters
- 1 dozen shucked fresh oysters
Thai Seafood Sauce (Nam Jim Seafood)
- 2 grams minced thai bird chili, red or green 1/2 teaspoon
- 4 grams finely minced garlic 1/2 tablespoon
- 8 grams minced shallot 1 tablespoon
- 3 grams finely chopped cilantro, stems and leaves 1 tablespoon
- 40 grams fresh lime juice 3 tablespoons
- 20 grams fish sauce 1.5 tablespoons
- 10 grams palm sugar (or white sugar) 1/2 tablespoon
Crispy Shallots
- 2 medium sized shallot, peeled
- 1 tablespoon all purpose flour
- 1-2 cups vegetable oil (corn, canola, peanut......any neutral oil)
- salt
Instructions
Seafood Sauce
- Combine all seafood sauce ingredients and stir until sugar is dissolved.
Crispy Shallots
- Using a sharp knife or mandoline, slice shallots into thin rings (along the "equator") . place rings in a small bowl.
- Separate shallots into rings using your fingers and toss with flour.
- Fill a small pot or saute pan with about 1/2 inch of oil bring to 350 degrees Fahrenheit over medium heat.
- Add shallots into the oil and fry.
- The oil should drop in temperature after adding the shallots. You want to maintain the temperature around 300 Fahrenheit. Use thermometer to check temperature and adjust heat if necessary while cooking.
- Once shallots are golden and the bubbling of the oil has mostly subsided, remove the shallots using a slotted spoon or perforated spatula. Be aware that the shallots will continue to get a shade darker even after they are removed from hot oil. If the shallots get a little too dark, it is OK as long as they are not totally burnt.
- Place onto a plate lined with paper towels and season with salt.
To serve
- Shuck your oysters and place on a platter with crushed ice.
- serve with a ramekin of seafood sauce, a small dish of shallots and some lemon/lime wedges if you like.