Oysters With Vietnamese Ginger Lime Sauce Or Shrimp Recipes

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OYSTERS WITH VIETNAMESE GINGER LIME SAUCE (OR SHRIMP)



Oysters With Vietnamese Ginger Lime Sauce (Or Shrimp) image

A wonderful sauce for oysters, can also be used with cooked chilled shrimp-nice change from regular shrimp cocktail sauce.

Provided by MarraMamba

Categories     Healthy

Time 10m

Yield 12 oysters

Number Of Ingredients 8

12 oysters or 1 lb cooked shrimp
1 teaspoon chopped garlic
2 fresh thai small chilies
3 tablespoons sugar
3 tablespoons minced ginger
2 tablespoons fresh lime juice
1/4 cup fish sauce
3 tablespoons water

Steps:

  • Place the garlic, chilies and sugar and ginger in a mortar and pound into a paste. (You can also chop by hand.) Transfer to a small bowl and add the fish sauce, lime juice and water. Stir well to combine.
  • Set aside for 15 minutes before serving. Drizzle over oysters or shrimp.

VIETNAMESE SHRIMP AND CRAB FRITTERS WITH CHILI-LIME SAUCE



Vietnamese Shrimp and Crab Fritters with Chili-Lime Sauce image

Categories     Fish     Ginger     Pepper     Shellfish     Appetizer     Fry     Halibut     Shrimp     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 20 fritters

Number Of Ingredients 17

2 garlic cloves
8 ounces skinless sea bass or halibut fillets, cut into 1/2-inch pieces
5 tablespoons fresh lime juice
1 egg white
1 tablespoon fish sauce (nam pla)*
1 tablespoon cornstarch
2 teaspoons minced peeled fresh ginger
1 teaspoon chili-garlic sauce*
1 teaspoon sugar
1/2 teaspoon oriental sesame oil
8 ounces crabmeat, drained
8 ounces cooked shrimp, chopped
1/4 cup chopped fresh cilantro
1/4 cup finely chopped red bell pepper
Vegetable oil (for frying)
Butter lettuce leaves
Chili-Lime Sauce

Steps:

  • With machine running, drop garlic cloves through feed tube of processor and chop finely. Add sea bass and next 8 ingredients and process just until blended. Transfer to large bowl; stir in crabmeat, shrimp, cilantro and red bell pepper.
  • Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil over medium-high heat to 350°F. Working in batches, drop rounded tablespoonfuls of fritter mixture into hot oil. Fry fritters until golden brown and cooked through, turning occasionally, about 5 minutes. Using slotted spoon, transfer cooked fritters to paper-towel-lined plate; drain.
  • Arrange fritters on platter with lettuce leaves. Serve with Chili-Lime Sauce.
  • *Available at Asian markets and in the Asian foods section of some supermarkets.

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