Guess who tried raw oysters for the first time this morning? That would be me. But not just any oyster, Hong Thaimee – Executive Chef at Ngam in New York City stopped by and fed us the most delicious recipe.
Thai Oyster Shooters
Serving size, 24 shooters
2 dozen (24) Blue Point oysters shucked
4 ounces lime juice
2 ounces fish sauce
2 long red chilies
2 tablespoons palm sugar
pinch of kosher salt
tobiko Japanese caviar (optional)
kaffir lime leaves chiffonade (optional)
1. Combine all ingredients (minus the oysters, tobiko, and limes leaves) in a large mixing bowl and allow to marinate for several minutes.
2. Portion out the liquid into shot glasses, approximately 1 teaspoon of the marinating liquid per glass.
3. Add one oyster (including the oyster liquor) to each glass.
4. Top with tobiko and chiffonade of kaffir lime leaves.
Tomorrow morning, among other things, we'll be talking about shooting and editing home video...how to make those home movies into masterpieces and where to store them!
Speaking of video, here is a video I just made that shows you how I utilized reclaimed items into my home renovation projects. Hopefully it will inspire you to do the same!