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Oysters: Thai Barbecue Oysters

Source of Recipe


From "The Joy of Oysters"






List of Ingredients



• 2 dozen oysters, shucked on the half shell
  
• 1/2 cup julienned daikon radish
  
• 1/2 cup julienned carrot
  
• 1/4 cup soy sauce
  
• 2 to 5 small Thai chilies, seeded and thinly sliced
  
• 2 Tbsp Asian fish sauce or oyster sauce
  
• 2 Tbsp freshly squeezed lime juice
  
• 1 medium clove garlic, peeled and minced
  
• 2 Tbsp sake
  
• 2 Tbsp Mirin (sweet, seasoned rice wine)
  
• Rock salt
  
• Seaweed, for optional garnish
  






Instructions



1. Preheat grill. Julienne the daikon and carrot, put in a bowl and set aside. In a nonreactive bowl, combine the soy sauce, chilies, fish sauce, lime juice, garlic, sake and Mirin. Mix well.
   
   
2. Place the oysters on hot grill and cook until the liquor bubbles, but not until the oysters become dry, about 3 to 4 minutes.
   
   
3. Pour about two-thirds of the sauce over the daikon-carrot mixture, mixing well. Place 6 oysters each on 4 plates lined with rock salt. Spoon a teaspoon or so of dressing over each oyster, and place a scoop of the daikon salad in the center of the plate. If desired, garnish the edges of the plates with fresh seaweed.
   
   Makes 4 servings.