Go Back
–+ servings
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
4.41 from 5 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 minutes
Cook Time5 minutes
Total Time15 minutes
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)

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