🦪 Ingredients:
Fresh raw oysters (12, on the half shell)
Thai herbs (typically acacia pennata, aka cha-om)
Crispy fried shallots
Seaweed seasoning
Seafood dipping sauce (makes 2 small cups):
2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon sugar
2 cloves garlic, minced
3–5 Thai chilies, finely chopped
1 tablespoon chopped cilantro (optional)
🧂 Preparation:
Clean and open oysters (if not pre-shucked).
Prepare the dipping sauce by mixing all the sauce ingredients together until the sugar dissolves.
Assemble the platter:
Place oysters on a tray or foam box as seen in the image.
Add small containers with fried shallots, seaweed seasoning, and dipping sauce.
Garnish with fresh herbs on the side.
🥢 To Eat:
Top each oyster with a bit of crispy shallots and seaweed.
Add a few drops of the spicy sauce.
Wrap in herb leaves if desired, then slurp straight from the shell!
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