From Chef & Food Stylist Kevin Do
This dish is nostalgic and brings back so many sensory memories. The smell of roasting shells, bubbling scallion oil, and caramelizing fish sauce. The crunch of peanuts and fried shallot. Each bite is sweet, salty, rich, and bright at the same time. Best enjoyed on the beach with a cold beer. For grilling, use medium to large oysters with sturdy shells. Avoid small, delicate varieties that dry out too easily. If you can, ask for oysters labeled grill grade or BBQ oysters.
Serves: 2–4
Prep time: 20–40 minutes
Cook time: 25 minutes
Total Time: 45–60 minutes
Temp: High (500F)
Ingredients
Oysters
12 large oysters, scrubbed clean
Neutral oil for brushing the grill
1 lime, cut into wedges
Scallion Oil
4 stalks scallions, finely sliced
¼ cup neutral oil
Pinch of salt, sugar, and MSG
Nuoc Cham
¼ cup fish sauce
¼ cup hot water
½ tbsp sugar
Juice of 1 lime
4–6 garlic cloves, minced
1–2 chilies, sliced (optional)
Toppings
2 tbsp fried shallots
1 tbsp crushed roasted peanuts
1–2 Thai chilies, thinly sliced (optional)
Drizzle nuoc cham to taste
Instructions
Scallion Oil
-
Heat oil in a small saucepan until hot but not smoking.
-
Remove from heat and add scallions with a pinch of salt, sugar, and MSG. Stir and let sizzle briefly, then set aside.
Oysters
-
Rinse and scrub oyster shells under cold water.
-
Grill oysters on high heat for 10–15 minutes, or until the shell releases.
-
Shuck oysters, keeping the deeper bottom shell as the cooking vessel. Loosen the meat but keep it in the shell.
-
Spoon a small amount of scallion oil and nuoc cham over each oyster.
-
Return oysters to the grill for 3–5 minutes, just until the edges start to curl and the oil bubbles.
-
Remove carefully from the grill.
Top each oyster with fried shallots, crushed peanuts, and sliced chilies. Drizzle extra nuoc cham if desired and serve immediately with lime wedges.
-
Â
-
Â
Â
Â
-