Emmy Plante’s Oysters with Coconut Milk and Lemongrass Sauce

Name: Emmy Plante’s Oysters with Coconut Milk and Lemongrass Sauce
Prep time: 35 min
Total time: 35 min
Yield: 2 dozen
Ingredients: 3/4 cup (180 ml) coconut milk; 1/4 cup (60 ml) sour cream; 2 tsp (10 ml) fish sauce; 2 limes, zest finely grated and juiced; 1 lemongrass stalk, coarsely chopped; 1 green onion, coarsely chopped; 1 small garlic clove, halved; 1/2 bunch cilantro, coarsely chopped; Crushed ice or clean snow; 24 oysters, scrubbed clean

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Preparation 35 min
Servings 24
Makes 2 dozen

This recipe from Chef Emmy Plante is a fresh and refined appetizer that's sure to please. Serve the oysters on a bed of ice with an Asian-inspired sauce made from coconut milk, sour cream and various aromatics, such as lemongrass and cilantro.

Nut-free
Gluten-free
Egg-free

Emmy Plante’s Oysters with Coconut Milk and Lemongrass Sauce

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