Maenam's Crispy Fried Oysters with Nahm Jim Sauce

Serves 2-4

1 clove garlic, chopped

1-2 small hot chilies, sliced

1 tablespoon chopped coriander roots or stems

1 teaspoon chopped galangal or ginger

pinch of salt

4 tablespoons lime juice

2 tablespoons fish sauce

2 tablespoons sugar


Oyster Batter

1/2 cup all-purpose flour

1/2 cup cornstarch

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup cold soda water

1 egg

12 oysters, shucked

vegetable oil for deep frying


To make the sauce, combine garlic, chilies, coriander, galangal and salt in a mortar and psetle and pound into a course paste,  Stir in the lime juice, fish sauce and sugar.

Add enough oil to a large deep pot to come up to 1 1/2 inches deep, but at least 4 inches below the top of the pot.  Heat oil to 375f.  To make batter, whisk flour, cornstarch, baking powder and salt together.  Whisk in soda water and egg.  Pat oysters dry with paper towels then dip into batter.  Deep fry about 1-2 minutes or until golden and crispy.  Drain on paper towels and serve immediately with Nahm Jim sauce.

The Culinary Chase's Note:  Delicious!  The sauce is the highlight of this dish and compliments the deep fried oysters beautifully.  I had batter left over so I could have easily prepared 24 oysters and still have enough batter.  Maybe the ones Chef Angus An used were gigantic oysters.  Cheers!
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