Thursday, October 16, 2014


serves 8-10 people

230 grams (½ lb.) bacon rashers
80 grams (3 oz.) tamarind pulp, soaked in ¾ cup hot water for 30 minutes
160 grams (5.5 oz.) light palm sugar, crushed  
1 tablespoons fish sauce  
5 small red chillies, crushed in a mortar and pestle  
24 unopened oysters  
3 golden shallots, thinly sliced, to serve 
½ bunch Thai basil leaves, to serve To serve: lime halves
Remove rind from bacon and cook rind in a frying pan over medium-high heat until fat renders (5-10 minutes). Remove crackling from pan (it can be discarded or eaten by the cook). Finely chop remaining bacon, add to pan, stir occasionally until crisp and golden (10-15 minutes), then set aside on absorbent paper to drain.
Meanwhile, pass tamarind liquid through a sieve into a bowl (discard solids), add palm sugar and stir to dissolve. Add fish sauce and chilli and set aside.
Preheat barbecue to high heat, add oysters and barbecue until they pop open (3-5 minutes). Separate oyster lids from bases with a knife, top oysters with a little bacon, a drizzle of tamarind sauce, a scattering of shallot and a few Thai basil leaves and serve with lime halves.
bacon recipe source: Lisa Featherby, Gourmet Traveler (Sydney, NSW 2001 Australia), November 2013

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