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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