Description
Another great way to serve freshly shucked Oysters from Aussie Seafood Houses …..The frozen granita delivers a salty sour hit perfect with the sweet spicy Thai dressing … Great Ideas in Seafood from Aussie Seafood Houses …Capalaba West, Durack and Strathpine … All Stores Open 7 Days a Week
Thai Oysters with a Lime and Cucumber Granita
2019-07-11 09:39:34
Serves 24
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Nutrition Facts
Serving Size
39g
Servings
24
Amount Per Serving
Calories 15
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 99mg
4%
Total Carbohydrates 4g
1%
Dietary Fiber 0g
1%
Sugars 3g
Protein 0g
Vitamin A
2%
Vitamin C
16%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 24 Tassie or Coffin Bay Oysters
- 2 Lebanese Cucumber
- 1 teaspoon of salt
- The juice of 1 lime
- 1 tablespoon of water
- 1 tablespoon of chopped cilantro or corriander
- For the Thai Dressing
- 1/4 cup rice wine vinegar
- 1/4 cup grated palm sugar or raw sugar
- 3 red chillies
- 1/2 garlic clove
Instructions
- 1. Start by making the Granita
- 2. Grate the cucumbers and place them in a colander over a bowl. Sprinkle over the salt and set aside for 10 minutes.
- 3. Squeeze the cucumbers to release any extra moisture and then discard the flesh.
- 4. Add the lime juice, lime zest, water and chopped coriander to the cucumber juice.
- 5. Give the mixture a taste. It should be sour and salty.
- 6. Pour the mixture into a shallow plastic container and place in the freezer.
- 7. Allow to freeze for an hour and then use a fork to scrape the semi frozen liquid away from the edges.
- 8. Stir and scrape the Granita at 30 minnute intervals until it is light and grandular.
- 9. Once it is ready it should be easy to spoon and scoop.
- 10. Keep frozen until needed.
- 11. To make the dressing, gently heat the rice wine vinegar until you can only just hold you finger in it. Now add the grated palm sugar.
- 12. Finely chop garlic and the chilli (leaving the seeds in is optional ).
- 13. Add them to the vinegar mixture and pour into a small bowl to cool.
- 14. Serve the oysters on a bed of rock salt or ice with the 2 dressings on the side.
Notes
- You can also serve the oysters with just the Thai dressing but add a sprinkle of sea salt to serve.
Capalaba Aussie Seafood House https://aussieseafoodhouse.com.au/
