Half Dozen Oyster, Chicha Morada, Thai Basil Recipe
Make Half Dozen Oyster, Chicha Morada, Thai Basil Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Oysters
Chicha Morada Mignonette
Thai Basil Garnish & Finish
Method
Oysters
Shuck the oysters just before serving. Hold each oyster cup-side down on a towel or in an oyster glove. Insert an oyster knife at the hinge, twist to pop, run the blade under the top shell to sever the muscle and remove the top shell. Carefully run the blade under the oyster to free it from the bottom shell, keeping the oyster level to retain liquor. Place oysters on a bed of crushed ice, arranged on a platter to keep them cold and stable.
Keep chilled
Set the platter of oysters on ice in the refrigerator or on the serving table. Keep covered with a damp cloth briefly if needed to maintain temperature while finishing the mignonette and garnishes.
Chicha Morada Mignonette
Prepare shallot and combine liquids
Finely mince the shallot so pieces are very small. In a small bowl, combine 1 cup chicha morada, 2 tablespoons red wine vinegar, and 1 tablespoon fresh lime juice. Whisk these together to incorporate.
Season and rest
Add the minced shallot, 1 teaspoon granulated sugar, 1 teaspoon coarse sea salt, and 1 teaspoon freshly ground black pepper to the bowl. Stir until the sugar and salt dissolve. Taste and adjust acidity: if the mix is too sweet, add another 1/2 tablespoon vinegar; if too tart, add up to 1/2 teaspoon sugar. Let the mignonette rest 5–10 minutes at room temperature to allow flavors to marry; chill briefly (about 5 minutes) if needed — it should be cool when served over oysters.
Strain (optional)
If you prefer a very smooth mignonette, pass the mixture through a fine mesh sieve to remove shallot solids, pressing gently to extract liquid. Otherwise, leave the minced shallot in for texture and bite.
Thai Basil Garnish & Finish
Prepare basil and chile
Wash and pat dry Thai basil leaves. Reserve small whole leaves for topping each oyster. If using chile, very thinly slice one small red chile into rounds or slivers; remove seeds if you want less heat.
Dress oysters
Just before serving, spoon about 1/2 to 3/4 teaspoon of the chicha morada mignonette onto the center of each oyster (adjust amount to taste). Place one small Thai basil leaf on top of each oyster, tucking it into the mignonette so it lightly wilts from the liquor. Add a single thin slice of chile to a few oysters if using for color and heat.