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

Preparation

- In a blender, purée all of the ingredients except for the ice and oysters on maximum speed for 1 minute.
- Strain the mixture through a sieve placed over a bowl. Compost the residue.
- Spread the ice or snow out on a large serving dish.
- Shuck the oysters and detach the meat from the shell. Place the oysters over the ice.
- Serve the oysters with the coconut milk and lemongrass sauce.

Emmy Plante's Oysters with Coconut Milk and Lemongrass Sauce

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Ingredients

Preparation

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