Ingredients:
- 1 dozen Fresh live oysters
- 1 can/163 ml Tomato juice
- 2 nos Juice from ripe roma tomatoes
- 5 tbsp Lemon grass juice from 3 stalks, ground with water
- 50 ml Freshly squeezed pineapple juice
- 1 tsp Finely chopped red chili
- 1 tsp Finely chopped coriander leaf or Chinese parsley
- A few drops of Tabasco
- Fine sea salt and a pinch of cracked black pepper
Method:
Mix all the ingredients; let them chill at least 4 hours before serving. Garnish with celery stick.
Notes:
Chef Kasdi has presented his shooters in shot glasses on a bed of crushed ice for effect. When we do this, the ice will ensure that the oysters stay very chilled and will taste fresh.
Happy Slurping!
Happy slurping indeed. I love the addition of lemon grass. Just perfect. But, I’m sure you know that:) I was just reading an article about growing lemon grass from certain store bought varieties. I think I’ll give it a go this year. Thanks for sharing, Oh how I would love some oyster shooters right about now…
P.S. Thanks for the follow on twitter Mike…Bookmarked!!!
Hi Louise,
Thanks for dropping by and for the nice comments.
That sounds fantastic that you may grow your own lemon grass!
)
It is an absolute pleasure to follow you on twitter and I look forward to any tips you have to offer
Sincere and warm regards,
Mike.
That looks fabulous…. truly fabulous.
Hi Wendy,
Yes I think that Chef Kasdi did a good job here, he has a knack of making things look very fresh.
Hope you are able to give them a try real soon!
Drop by again to say hello when you can.
Warm regards,
Mike.
I have had something similar to this, and the flavors are wonderful, nice presentation!
Dear Chef,
Glad that you liked the shooters!
You say you have had something similar, if you ever want to upload some dishes and pictures to my blog send them to me and I will do it.
I will of course credit all the dishes to you.
Warm regards,
Mike.