• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home > Meal Type > Appetizers and Starters

    Thai Oysters with a Lime and Cucumber Granita

    Updated: Feb 13th 2019 • Published: Jul 21st 2016 • 10 Comments

    Jump to Recipe SaveSaved!

    These Thai oysters are dressed with a sweet and spicy dressing and then topped with a cooling salty sour granita. The perfect balance of flavours. If you love oysters then I know you will love these babies!

    So after posting a few warming winter dishes. I thought perhaps I should give my Northern hemisphere readers a chance.  As cold as I know an English summer can be, I am sure you don't want to be eating soup and pies every day. And with a massive heat wave hitting parts of the US, I am sure you are avoiding soups too!

    These Thai oysters are dressed with a sweet and spicy dressing and then topped with a cooling salty sour granita. The perfect balance of flavours. If you love oysters then I know you will love these babies!

    So today I am sharing a dish that could be classed as summery. Although I enjoyed it a week or so ago when it was howling winds and torrential rain (Yup weather in Western Australia is mental at the moment!!!!)

    I love oysters, but I do prefer them raw to cooked. Sat at the beach, eating oysters dressed with lemon and a bit of salt! Yes!!! Maybe with a little glass of bubbly and a setting sun....seriously doesn't that sound romantic!!!

    Today though I am sharing what might be my favourite way to enjoy oysters. Thai Oysters with a Lime and Cucumber Granita. The Granita needs a bit of prep so it isn't an instant fix. If you are looking for something quick then try my WA day Oysters, oysters dressed with a apple mignonette.

    These Thai oysters are dressed with a sweet and spicy dressing and then topped with a cooling salty sour granita. The perfect balance of flavours. If you love oysters then I know you will love these babies!

    The oysters and the dressing don't take much prep but the granita does. Now push comes to shove you could skip the granita. When my sweet friend Emily came around a couple of months back, I whipped up the dressing and just served the oysters with that. They needed a small sprinkle of sea salt, but they were still delicious. But if you have an evening with friends planned and have the time to whip up the granita then I totally totally recommend it. It is a salty sour hit. Which works so well with the sweet spicy dressing and ozoney oysters.

    These Thai oysters are dressed with a sweet and spicy dressing and then topped with a cooling salty sour granita. The perfect balance of flavours. If you love oysters then I know you will love these babies!

    Are you a swallow them whole person? I like to suck them into my mouth, bite to release the seaside and then swallow with all the delicious additional flavours. I 'blame' Nigel Slater. Before I had ever eaten an oyster I read his fabulous book 'Real Cooking'. Which is one of my favourite cookbooks of all time. Not just for the simple, delicious recipes, or the fabulous introductions and perfect writing. But also because it was the cookbook that really got me into cooking. It was the book that took my love of eating and exploded it into a love of cooking and recipes. It is the book that spent at 14 years next to my bed. And now I think about it, it is the book I should have replaced as soon as the house burnt down!!! (Getting my butt onto Amazon as soon as I finish this post!)

    Anyway, in the book he described the first time he ate oysters and his preference for the one bite method. Having never eaten them before and being a massive fan, the first time I ate them I followed his lead. I will never go back. Nigel Slater is a bit of a food hero of mine and if it is good enough for him then I will never argue!

    These Thai oysters are dressed with a sweet and spicy dressing and then topped with a cooling salty sour granita. The perfect balance of flavours. If you love oysters then I know you will love these babies!

    So dress your oysters, tip your head back, take a bite and them swallow them with the spicy sweet dressing and salty sour granita. I promise this is heaven. Well it is heaven if you like oysters!!! Stew will always try one, but he is yet to be convinced! I feel I still have time! I have convinced him on olives, avocados and anchovies......we have a few decades left. I should get oysters in there one day???? I have managed to convince my Dad! Last year at Little Creatures Bar, he tried one. He enjoyed it but said it wasn't something he would eat a lot of. I am taking that  as a win, well at least a start?

    These Thai oysters are dressed with a sweet and spicy dressing and then topped with a cooling salty sour granita. The perfect balance of flavours. If you love oysters then I know you will love these babies!

    These Thai oysters are dressed with a sweet and spicy dressing and then topped with a cooling salty sour granita. The perfect balance of flavours. If you love oysters then I know you will love these babies!

    So until then oysters will remain a solitary treat in my house. Unless I have friends over and then we can slurp and bite to our hearts content :-). Enjoy x

    P.s How do you enjoy your oysters? Are you a raw or cooked kind of person? And do you swallow them whole? Or take a good bite!


    If you love this recipe for Thai Oysters why not subscribe to my newsletter, then you can have delicious recipes straight into your inbox. What is more, as a thank you I will send you my soup ebook for FREE!

    Subscribe today 🙂

    RECIPE NEWSLETTER

    Signup and get my FREE soup cookbook.

    By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

    book_ad

    Also find me on:

    Pinterest | Facebook | Instagram | Twitter. 

    Let's share the food love and make the world a tastier place 🙂

    These Thai oysters are dressed with a sweet and spicy dressing and then topped with a cooling salty granita. The perfect balance of flavours. If you love oysters then I know you will love these babies!
    Print Recipe
    4.50 from 4 votes

    Thai Oysters with a Lime and Cucumber Granita

    These Thai oysters are dressed with a sweet and spicy dressing and then topped with a cooling salty sour granita. The perfect balance of flavours. If you love oysters then I know you will love these babies!
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Course: Appetizer
    Cuisine: Modern Australian
    Servings: 24
    Calories: 13kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    US Customary - Grams
    • 24 shucked oysters

    For the Granita

    • 2 Lebanese cucumber or 1 continental/english cucumber
    • 1 teaspoon salt
    • juice 1 lime
    • zest of lime
    • 1 tablespoon water
    • 1 tablespoon chopped cilantro/coriander

    For the Thai Dressing

    • ¼ cup rice wine vinegar
    • ¼ cup grated palm sugar or raw sugar
    • 3 red chillies
    • ½ garlic clove

    Instructions

    • Start by making the granita.
    • Grate the cucumbers and place them in a colander over a bowl. Sprinkle over the salt and set aside for 10 minutes.
    • Squeeze the cucumbers to release any extra moisture and then discard the flesh.
    • Add the lime juice, lime zest, water and chopped coriander to the cucumber juice.
    • Give the mixture a taste. It should be sour and salty.
    • Pour the mixture into a shallow plastic container and place in the freezer.
    • Allow to freeze for an hour and then use a fork to scrape the semi frozen liquid away from the edges.
    • Stir and scrape the granita at 30 minute intervals until it is light and granular.
    • Once it is ready it should be easy to spoon and scoop.
    • Keep frozen until needed
    • To make the dressing. Gently heat the rice wine vinegar until you can only just hold your finger in it.
    • Add the grated palm sugar.
    • Finely chop the chilli (leaving the seeds in is optional - I don't) and the garlic
    • Add them to the vinegar mixture and pour into a small bowl to cool.
    • Serve the oysters on a bed of salt or ice with the two dressings on the side.

    Nutrition

    Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 102mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 8.7mg | Calcium: 6mg | Iron: 0.2mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    More Appetizers and Starters

    • Deviled Eggs with Fried Capers
    • Salmon Crudo
    • Italian Bruschetta Al Pomodoro
    • Easy Cajun Butter Shrimp

    Reader Interactions

    Comments

    1. Tania Layden says

      September 29, 2016 at 7:01 am

      5 stars
      Perfect recipe to go with a Thai lunch I'm having for friends on the weekend. Sadly the oyster supplies here in Noosa are limited (I migrated from Sydney) but at least the weather is gorgeous. I really like your website and the fonts you are using.

      Reply
      • Claire McEwen says

        September 29, 2016 at 9:48 am

        Oh no!!! I have heard such great things about the shellfish in Noosa!!!! Such a shame you can't get oysters!

        Thank you 🙂 x

        Reply
    2. Gourmet Getaways says

      July 23, 2016 at 7:59 am

      Omg!

      These look so good! I love the flavours you have used. Yum
      Thanks for sharing
      Julie
      Gourmet Getaways

      Reply
      • Claire McEwen says

        July 25, 2016 at 8:25 pm

        Thank you Julie.
        I love the freshness of the thai flavours with the briny oysters x

        Reply
    3. John @ heneedsfood says

      July 22, 2016 at 2:17 pm

      I'd be more than happy with the Thai dressing, but that granita would be like icing on the cake! Actually perfect for the warm and balmy day we're having here in Sydney today. Who said it was the middle of winter?

      Reply
      • Claire McEwen says

        July 25, 2016 at 8:24 pm

        John, yet again you are making me jealous!!! Balmy weather???? I had to de-ice the car on Sunday!!! An icy windscreen in WA!!! What???
        The granita has a great salty hit, which I love with oysters.

        Reply
    4. [email protected] says

      July 22, 2016 at 12:10 pm

      5 stars
      Seriously - what the??? BA HA HA! The co incidence is just INCREDIBLE!!!! 🙂 Nigel Slater is a food god. I love that Real Cooking is one of your fave books too!! N x

      Reply
      • Claire McEwen says

        July 25, 2016 at 8:23 pm

        I know right!!!! Couldn't believe it when I saw you were talking about him too!
        He is the reason I started cooking. I got his book because I had bought some Dover sole and had no idea what to do with it x

        Reply
    5. Dorothy Dunton says

      July 21, 2016 at 11:24 pm

      Hi Claire! These sound wonderful! A few months ago we went to a bar in Knoxville solely because they have oysters! I don't understand people just swallowing them, I mean what's the point. I bite the fatty part because I want to taste them!

      Reply
      • Claire McEwen says

        July 25, 2016 at 8:14 pm

        I totally agree, Dorothy. I love the flavour of them, I want to taste that. And they aren't cheap, if you are spending good money on good food then you want to make the most of it.

        I love you visited a bar just because they had oysters! 😀

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More →

    As featured in

    Popular

    • Easy Homemade Brown Gravy (no drippings)
    • Creamy Tomato Chicken and Chorizo Pasta
    • Homemade Peshwari Naan
    • Easy Garlic Bacon Pasta
    • Homemade Peri Peri Seasoning
    • Slow Roasted Greek Lemon Potatoes

    Footer

    ↑ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright © 2020 Sprinkles and Sprouts

    Copyright © 2023 · Cravings Pro Theme on Genesis Framework · WordPress · Log in