Oyster Platter With Hot Sauce
2 dozen oysters
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
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.