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OYSTERS & TANGY LIME CHILLI DRESSING 24 oysters Crisp fried eschalots, optional Fresh Coriander leaves 3 large red chillies – seeded 1-2 small red chillies 2 cloves garlic – peeled 3 coriander roots, scraped and cleaned 1 level tsp salt 60g palm sugar ¼ cup (60mls) fish sauce 200ml fresh lime juice To make the dressing, pound the chillies, garlic, coriander roots and salt to a paste with a mortar and pestle or blitz it in a processor. Then pound in the palm sugar before mixing in the fish sauce and lime juice. Taste to check for a balance of sweet, salty and sour. Arrange the oysters on a large share plate and spoon small amount of dressing over each one. Top with a few coriander leaves and a scatter of crunchy eschalots.

Est Magazine #12  
Est Magazine #12  

Global living with an Australian twist