Ingredients
| CHILLI BUTTER | |
| 200g salted butter | |
| 80g sambal (I use Huy Fong Foods sambal oelek) | |
| 10ml lime juice | |
| 2 garlic cloves | |
| OYSTERS | |
| 24 oysters (use a creamy oyster, as the thinner more saline oysters do not lend themselves to this style of cooking – I used Kaipara Oysters) |
In this dish the butter melts and poaches the flesh of the oyster, gifting it with a great minerality. Fun fact: fat naturally subdues the heat of chilli.
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Instructions
| 1. | CHILLI BUTTER |
| 2. | Blend all the ingredients in a mixer. |
| 3. | Turning up or turning down the spice is easy: begin by adding the sambal in 10g increments if you fear heat; if you don’t, start with 80g of sambal, before adding additional 10g increments. |
| 4. | Then taste, taste, taste. |
| 5. | OYSTERS |
| 6. | Put some of the chilli butter underneath each oyster. |
| 7. | Grill in the shell over coals. |
| 8. | To check when they’re done, watch them closely and when the butter begins to warm and poach the oysters you will see the flesh retract a little – that’s when you want them, so they’re warm through. |
Recipes & food styling Matt Lambert / Photography Josh Griggs
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