Serve these delicious oysters with a table cracker for the whole family to enjoy.
This really simple sauce is all about the balance and harmony between the sweetness – palm sugar, saltiness – fish sauce, sourness – lime juice and heat – chili. As every ones taste buds and heat thresholds are different it may be necessary for you to adjust the amounts I have given according to your own taste buds. The palm sugar adds a lovely delicate and fuller sweetness than white sugar would.
Grate the palm sugar into a bowl and add the other ingredients giving them a good stir. I gently heat my sauce on the BBQ so as to make sure the palm sugar is melted and well integrated into the sauce – you don’t need to cook it just make sure the sugar has dissolved completely. Set aside.
Shuck your oyster – you can’t get them any fresher than that.
Dunk the shucked oysters into a pot of boiling water and let them boil for around 30 seconds – this firms the flesh up a little.
Scoop the oysters out and place on a dry clean tea towel and pat completely dry. They must be dry or the smoke will not stick to them.
Put the wood chips into the smoke box and place the box directly on top of the coals.
Put the BBq rack in and then the cake rack on top of the BBq rack on the other side of the Webber away from the heat.
Place oysters onto the cake rack and put the lid down and let the smoke do its thing for about 25 – 35 minutes turning the oysters after about 15 minutes.
The oysters should be firm to the touch and not obviously raw or watery in the middle.
Throw oysters into the bowl of chili sauce and toss then serve each oyster onto a table cracker and enjoy.
Note: If using a Webber you should have lit it 40 minutes ago!! They are great to cook and especially great to smoke on but you need to think ahead in terms of getting them to the right temp to cook on. Light coals on only one side of the Webber as you do not need too much heat say around 120° or so.