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Oysters with Mango Salsa
Oysters should not be overlooked. This recipe that combines oysters with mango is proof of how good they can be. The oysters are only lightly cooked, which improves their texture. The mango adds sweetness and freshness whilst the onions add a little crunch. The chilli adds heat.
The addition of lemon and fresh coriander, this recipe connects French oysters to the flavours of Mexico or Thailand. Oysters with mango salsa ideal for beach parties or for an intimate evening with friends. Don’t fret if you do not have fresh oysters, it works just as well with frozen oysters.
24 fresh or frozen oysters
1 medium mango, peeled and finely diced
½ medium red onion, peeled and finely diced
1 tablespoon fresh coriander, finely chopped
juice of 1/2 lime
1 teaspoon olive oil
1 to 2 Red chillies, seeded and very finely chopped
If using frozen oysters :
Start by thawing the oysters. Place the oysters on a tray to catch all liquid as they are thawing. Their lids would pop open when they are defrosted. Once they are fully defrosted, it is time to loosen the flesh from the shells. This is done by running a knife under the lid and cutting through the top muscle attached to the lid. Remove the lid and discard. Drain the liquid from the oyster and cut through the second muscle attaching the oyster to the shell at the bottom. Your oyster is now ready for cooking.
Cooking the oysters :Pre-heat your oven to 180℃. Line a baking tray with course sea salt to stabilise the oysters. Line the tray with oysters by lightly pushing them into the salt. They should be level. When the oven is at temperature, bake the oysters for 5 minutes. Allow them to cool and discard all liquid.
Spoon some of the mango salsa mixture over each oyster and serve.