Maenam’s Crispy Fried Oysters with Nahm Jim Sauce

After living two years in Bangkok, Thai food was something I enjoyed exploring and eating.  This starter dish brought back some of those food memories.  The recipe is relatively easy and the flavors of the dipping sauce embodies all that is Thai; sweet, sour, salty and spicy.  The texture and flavor of an oyster is often influenced by the water it is grown in, with noticeable differences; with some tasting sweet, others salty, some with a mineral flavor and others with a fruity melon-like flavor.   Oysters are rich in vitamins, minerals and amino acids.  Perhaps it is the rapid surge in energy provided by this readily available source of glucose – rather than the high zinc content – that has fueled the oyster’s reputation as an aphrodisiac.

Serves 2-4
recipe from Canadian House & Home highlighting Maenam restaurant

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1 clove garlic, chopped
1-2 small hot chilies, sliced
1 tablespoon chopped coriander roots or stems
1 teaspoon chopped galangal or ginger
pinch of salt
4 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons sugar

Oyster Batter
1/2 cup all-purpose flour
1/2 cup cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup cold soda water
1 egg
12 oysters, shucked
vegetable oil for deep frying

To make the sauce, combine garlic, chilies, coriander, galangal and salt in a mortar and psetle and pound into a course paste,  Stir in the lime juice, fish sauce and sugar.

Add enough oil to a large deep pot to come up to 1 1/2 inches deep, but at least 4 inches below the top of the pot.  Heat oil to 375f.  To make batter, whisk flour, cornstarch, baking powder and salt together.  Whisk in soda water and egg.  Pat oysters dry with paper towels then dip into batter.  Deep fry about 1-2 minutes or until golden and crispy.  Drain on paper towels and serve immediately with Nahm Jim sauce.

The Culinary Chase’s Note:  Delicious!  The sauce is the highlight of this dish and compliments the deep fried oysters beautifully.  I had batter left over so I could have easily prepared 24 oysters and still have enough batter.  Maybe the ones Chef Angus An used were gigantic oysters.  Cheers!