Thai Oyster Fondue

4 Servings

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Thai Oyster Fondue Ingredients

Oysters; fresh, alive, as	3 tb Pickled cabbage
STOCK	CHILE SAUCE
2 pt Water	2 tb Thai fish sauce
1 Blade lemon grass; chopped	2 ts Palm sugar (or demerara if
1/2 oz Dried bonito fish; flaked	4 tb Lime juice
1 Piece (1-inch) galangal;	6 Cloves garlic; chopped
2 Coriander roots	6 -(up to)
4 Kaffir lime leaves; crushed	8 Thai chiles; chopped (and
1 lg Bulb garlic; peel the	2 tb Coriander leaves; fresh,

Instructions for Thai Oyster Fondue

Date: Fri, 5 Apr 1996 12:01:28 +0700 From: Chris Kridakorn - Odbratt 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 fondue-set cant be used, the stock has to be hot, boiling, an Asian steam-boat is what you should invest in, otherwise use a hot-plate and your imagination. Stock: Put everything in a pot and simmer for 1/2 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). CHILE-HEADS DIGEST V2 #286 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Seafood-OtherCuisine: Uncategorized