RECIPES
Oysters three ways
By Huong (@huongryeat)
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
