East Coast Oyster Recipe
daily selection, jeow som, cilantro, 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.
Oysters
Jeow Som Sauce
Garnish
Method
Prepare the Oysters
- 1
Shuck the Oysters
Carefully shuck the fresh East Coast oysters using an oyster knife. Discard the top shell and set the oysters on a serving plate with the bottom shell facing up.
Make the Jeow Som Sauce
- 2
Combine Ingredients
In a small bowl, mix together the Thai chili paste, lime juice, fish sauce, brown sugar, and minced garlic. Stir until the brown sugar is fully dissolved and the sauce is well combined.
Serve
- 3
Plate and Garnish
Spoon a small amount of the Jeow Som sauce over each oyster. Garnish with chopped cilantro and sliced Fresno chili. Serve immediately with extra lime wedges on the side for drizzling.
