OYSTER KIEFFER LIME
The second course features a tempura oyster on a bed of green curry and avocado puree that reads like an aromatic guacamole. Served on the half shell, the hot, crisp oyster contrasts with the cold, creamy guacamole. The powdery topping adds another texture and reinforces the flavor of coconut and kieffer lime that permeates the guacamole. The dry mix for the tempura and the powder can be made days ahead. The green curry paste can be made a week or two in advance and held in the freezer. The recipe makes more than needed for the guacamole, but you’ll be glad to have more on hand to flavor soups, stews, and curries. The curry sauce can also be made the day before, but the avocado should be blended in no more than an hour in advance or it will darken. The oysters can be shucked hours ahead and kept chilled in their liquor, to be cooked just before serving.
Citrus x hystix Kieffer lime, also known as combava, kaffir lime, and makrut lime, originated in Indonesia, and is widely used and grown in southeast Asia. The zest and the leaves possess a musky citrus aroma, and the juice is tart and slightly bitter. Substitute kieffer leaves for the zest and lime juice for the juice.
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