East Coast Oyster Recipe

Time30m

Serves4

daily selection, jeow som, cilanto, fresno

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Oysters
Rinse the fresh East Coast oysters under cold water to remove any sand or debris. Carefully shuck the oysters and place them on a serving platter with ice.
2
Make Jeow Som
In a bowl, combine tamarind paste, fish sauce, lime juice, sugar, and chopped Fresno chili peppers to create the jeow som. Mix well and adjust seasoning to taste.
3
Garnish
Finely chop the fresh cilantro and sprinkle on top of the oysters. Serve with jeow som and lemon wedges on the side.
4
Serve
Present the shucked oysters on ice, accompanied by the jeow som sauce, cilantro, Fresno chili peppers, and lemon wedges. Encourage guests to squeeze lemon on the oysters before dipping in the sauce.