Red Curry Oysters

I made this the other night, it is another recipe from a zaar member and I loved it, it such a different way of preparing oysters apart from the more traditional kilpatrick, mornay and rockafeller. They are spicy, so if your not a spicy lover these are not for you, I love spicy food and these were a great combination and you still got the flavour of the oyster coming through.

I am going to be posting a few zaar members recipes as I have made so many lately, but I also need to catch up on mine, I think, I have about 3 or 4 recipes still waiting to be posted.

I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.

Ingredients

12 Oysters , fresh with shell
4 Tablespoons red curry paste
1 Lemon , juiced
4 Tablespoons coriander or cilantro , chopped


Method

1. Place the oysters on a dinner plate which could be used in a microwave. Make sure the top bit of the oysters is facing towards the end of the place to catch any of the juices.

2. Distribute red curry paste in each oysters, you can add less or more paste it depends on you.

3. Squeeze lemon juice in each oyster. Once again depending on your taste bugs.

4. Place it in the microwave for 1 minute on high.

5. Garnish oysters with Coriander/Cilantro.


If you want to see other photos or read more recipes by this chef please click here.

All photos taken by me unless otherwise stated.

Thai Red Curry Crab Cakes with a chilli Dipping Sauce

Here is another of the dishes I made for my sisters birthday over the weekend, thank goodness three of them had already been posted or I would have had so many to catch up on. As it was her night, except for the ostrich with a truffle sauce (made for my brother.) all the recipes were geared for her.

Although I said yesterday she did try oysters for the first time and loved them and this was her first time trying Ostrich and she loved that too. The recipe I am about to post after this one for hoisin chicken balls she absolutely loves as well.

Ingredients

350g Crab meat (I use flesh I love the taste and prefer it but can would be fine.)
550g Uncooked prawns, shelled, deveined
11/2-2 Tablespoons Thai red curry (I use Thai kitchen brand.)
3 Green onions, chopped coarsely
2 Tablespoons fresh coriander, finely chopped
2 Teaspoons lemon grass, finely chopped
1 egg
2 Tablespoons peanut oil


Chili dipping sauce

2 Tablespoon lime juice
2 Teaspoons fish sauce
2 Teaspoons sugar
1/2 Cup sweet chili sauce (I use Thai kitchen brand again.)



Method

1. Blend or Process crab, prawns, paste, lemon grass, coriander, onions and egg until just combined. Shape into small patties using about a tablespoon of mix for each (will make about 25-30.) OR shape into larger patties (will make about 10-12).

2. Heat oil in a large frying pan, cook crab in batches until browned on both sides and cooked through.

Serve crab cakes with dipping sauce.


For the dipping sauce

1. Mix lime and sugar together, place in the microwave 30-45 seconds, to dissolve sugar, stir in fish sauce and sweet chili, Place in serving bowl and serve with crab cakes.


All photo's taken by me unless otherwise stated.