Barbecued oysters with bacon and tamarind sauce
Australian Gourmet Traveller recipe for barbecued oysters with bacon-chilli-tamarind sauce.
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Cooking tools:
- Skillet
- Grill
- Fine-mesh sieve
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Paper towel
Ingredients
- 230 gm bacon rashers (we like double-smoked)
- 80 gm tamarind pulp, soaked in ¾ cup hot water for 30 minutes
- 160 gm light palm sugar, crushed
- 1 tbsp 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
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