12 live oysters, thoroughly cleaned in cold water
Crushed ice, to serve (optional)
Nahm Jim sauce:
1 long red chilli, de-seeded and chopped
2 red bird's eye chillies, chopped
1 Tbs chopped coriander (cilantro) root, or coriander stem
1 Tbs chopped garlic
1/2 tsp salt
4 Tbs sea buckthorn juice (unsweetened)
1 Tbs lime juice
2 1/2 Tbs fish sauce
2 Tbs caster (super fine)
Nahm Jim sauce:
Pound the chillies, coriander root, garlic and salt in a pestle and mortar to a smooth paste. Add the sea buckthorn juice, lime juice, fish sauce and sugar, then mix everything together until the sugar has dissolved. Set aside for 5 minutes, allowing the flavours to mellow and marry together.
Shuck the oysters and clean them of any shell fragments. Tip away most of the oyster liquid, then spoon the Nahm Jim sauce over each oyster, using about 1 tablespoon for each. Rest the shells in a bowl of crushed ice, if using, and serve immediately.
Credits: This is an edited extract from Kin Thai by John Chantarasak published by Hardie Grant London RRP $45
Photo Credits: This is an edited extract from Kin Thai by John Chantarasak published by Hardie Grant London RRP $45
