Gordon’s Great Escape Southeast Asia: 100 of my favourite Southeast Asian recipes

SERVES 4

rock salt and fresh seaweed, to serve (optional)

12 oysters, shucked and lower shells saved

THAI DIPPING SAUCE

3 garlic cloves, peeled and roughly chopped

1 shallot, peeled and roughly chopped

handful of coriander stalks and leaves, roughly chopped

1 Thai red chilli, roughly chopped (deseeded, if you prefer)

1 tbsp sugar

1 tbsp light soy sauce

1 tsp fish sauce

juice of 2 limes

I discovered this dish in the Southern Thai region of Khlong Thom while being taken oyster diving by a local fisherman, Sard. Such was Sard’s success at catching oysters that he was able to not only support his family in this way, but also his brother’s and sister’s family too.

In the Western world oysters are considered a delicacy, but Sard and his family dined every day on some of the largest oysters I have ever seen. Children as young as 4 years old were tucking in, spooning this sauce on top and swallowing them whole. It was amazing to see.

This dipping sauce provides a refreshing change alongside oysters, without overpowering their delicate and unique flavour. However, if you don’t like your oysters raw, this sauce is ideal for baking them with; simply place the oysters in their shells in a hot oven (200°C/Fan 180°C/Gas 6), spoon over the sauce and bake for 10–15 minutes or until cooked. Typically this dish is served with extra slices of garlic and chilli.

If you wish you can spread a thick layer of rock salt on one or two serving platters and scatter over the seaweed on which to sit the oysters in their half shells.

In a bowl, mix together the garlic, shallot, coriander and chilli for the dipping sauce. Stir well. Add the sugar, soy sauce, fish sauce and lime juice to the mixture and mix well.

When ready to serve, spoon half the sauce over the oysters and put the rest into a small bowl to serve alongside.

Salads

Cured beef salad (#ulink_19ebd857-e46e-5220-ae31-d9f7777a2d68)

Kerabu mushroom and chicken salad (#ulink_3cf3509c-002b-51dc-bd80-10a60ba51bc1)

Southern Thai rice and pomelo salad (#ulink_2ff12d94-9d5c-5cb9-8435-88941575b70a)

Green papaya salad (#ulink_45b45e91-d1c1-5805-b8ab-23053e8c72f6)

Malay fruit rojak (#litres_trial_promo)

Roasted duck leg and bamboo shoot salad (#litres_trial_promo)

Green mango salad with king prawns (#litres_trial_promo)

Crispy chicken lettuce cups (#litres_trial_promo)

Sweet and sour cabbage salad (#litres_trial_promo)

Crispy pig’s ear salad (#litres_trial_promo)

Marinated cucumber salad (#litres_trial_promo)

Glass noodle crab salad (#litres_trial_promo)

Cured beef salad (#ulink_57748515-991c-569f-8b0e-4333be5ffccd)

SERVES 6 AS A STARTER, 4 AS A MAIN

SALAD

500g centre-cut beef fillet piece

½ cucumber, sliced

100g green beans, cooked and sliced into 3cm lengths

5 radishes, thinly sliced

1 red pepper, thinly sliced

small handful of Thai basil leaves

small handful of mint

1 shallot, peeled and thinly sliced

2 tbsp crushed roasted peanuts

1 red chilli, thinly sliced

1 round head of lettuce, leaves torn

MARINADE

1 garlic clove, peeled and finely chopped

1–2 tbsp fish sauce

juice of 3 limes, zest of 1

1 tbsp palm sugar