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Indian oyster

Oyster with yellow curry foam and coriander oil. A spicy and aromatic oyster preparation with yellow curry foam and fresh coriander oil.

Ingredients

1lSunflower oil
3units.itemsbunches of coriander
10gSalt
200gSpinach

600gcoconut milk (Go Tan)
20gyellow curry paste
0.5units.itemsGarlic clove
1units.itemsbruised lemongrass stalk
1units.itemsbanana shallot
30gSushi vinegar
8gSalt

1units.itemsGeay oyster
2units.itemsGhoa cress
1units.itemsflower of choice

Preparation

  1. Blend all ingredients except the spinach in the blender and let it run for 3 minutes.
  2. Add the spinach last and blend for another minute.
  3. Strain the oil through a muslin cloth and let it drain slowly.

  1. Finely chop the shallot and garlic.
  2. Sauté them over low heat together with the bruised lemongrass stalk.
  3. Add the curry paste and cook for another minute.
  4. Deglaze with the coconut milk and sushi vinegar.
  5. Add the salt, let it dissolve, and strain the foam through a fine sieve.
  6. Add more salt or sushi vinegar to taste if desired.