Back

RECIPES

Oysters three ways

Oct 13, 2021

Lemongrass chili, lime pepper, and ginger fish sauce, all with Yóu Yóu tea seed oil. Watch video tutorial here.

Prep Time: 10 mintes
Cook time: 20 minutes
Total Time: 30 minutes
Serving Size: 4

Lemongrass Chili Ingredients:

1 cup
Yóu Yóu tea seed oil
½ head
of garlic, minced
½ cup
lemongrass, finely chopped
1-2
fresh chilis, chopped in half
(bird’s eye recommended; finely chopped
for more heat)
½ tsp
salt

Lime Pepper Ingredients

1 tsp
pepper
2
lime
2 tsp
sugar
1
shallot, finely chopped
1-2 
finger limes (for plating)
1 tbsp
Yóu Yóu tea seed oil

Ginger Fish Sauce Ingredients

½ cup
sugar
½ cup
fish sauce
½ cup
white vinegar
3 tbsp
minced fresh ginger
- either by knife or my preference is by
pestle and mortar
1 tbsp
sambal, sriracha, or your favorite hot chili mixture
1 tbsp
Yóu Yóu tea seed oil

Lemongrass Chili Instructions

  • Heat the oil up on medium heat, and add the lemongrass and garlic to heat for about 3 minutes. 
  • Add salt and the fresh chilis and heat for 1-2 minutes.
  • Chill and serve

Lime Pepper Instructions

  • Grind the pepper up.
  • Add in freshly squeezed lime juice, sugar, oil, and shallots.
  • Mix together - add in finger limes last for texture.

Lime Pepper Instructions

  • Mix all the ingredients together, adjusting ingredients for a balance between sweet, salty, and acidic.
  • Chill and serve