Ingredients:

2 dozen oysters
lemon wedges

Oyster hot sauce

(makes about 1 litre)

400g large mild red chillies (or a mix of chillies as you like)
2 eschallots, peeled and chopped
1 cup white vinegar
2 tbsp caster sugar
2 tbsp fish sauce
1 tsp salt
2 tbsp vodka
juice of 2 lemons

Borrowed from Adam Liaw at Goodfood

Serves: 8 - 10
Preparation time: < 30 minutes

Method:

For the hot sauce, combine all of the ingredients except the vodka and lemon juice in a non-reactive saucepan with 750ml of water.

Bring to a boil and simmer, covered, for 10 minutes. Allow to cool to room temperature, then place into a blender with the vodka and lemon juice.

Blend to a smooth purée, then pass through a sieve to remove any solids. You can skip the straining if you prefer.

Bottle the sauce into a number of small bottles. It will keep in the fridge for up to 3 months.

Arrange the oysters on a platter and serve with the hot sauce and lemon wedges.

Keep the remaining bottles of hot sauce to give as gifts.

Contributor: Cam