Preparation time 15 minutes
2 tsp finely chopped fresh lemongrass (see note)
1 fresh red birdseye chili, finely chopped
1⁄4 cup (60 ml) lime juice
2 1⁄2 tbs fish sauce
1 tbs brown sugar
1 tbs light soy sauce
2 fresh kaffir lime leaves, finely chopped
1 tbs finely chopped fresh coriander leaves
24 Sydney rock oysters
1 Combine lemongrass, chili, 2 tablespoon lime juice, 1 1⁄2 tablespoons fish sauce and 2 teaspoons brown sugar in small bowl. Stir until sugar has dissolved.
2 Combine soy sauce, lime leaf, coriander and remaining lime juice, fish sauce and brown sugar in a small bowl. Stir until sugar has dissolved.
3 Arrange oysters on a serving platter. Top half with lemongrass mixture and the remaining oysters with coriander mixture. Serve with lime wedges.
1 To prepare lemongrass, remove the tough outer layers and only chop the pale lower section.
2 Spread rock salt over the serving platter to stop the oysters from tipping and moving around.
The Carousel thanks Weight Watchers for this recipe