If it’s not easy for you to get your hands on a good stash of kaffir lime leaves, you could replace half the leaves with 2 tablespoons fresh grated ginger or a couple of sticks of lemongrass.
Serves: 15-20
INGREDIENTS
8-10 kaffir lime leaves, roughly chopped
2 cups water
2 cups white vinegar
2 tablespoons brown sugar
1 shallot, peeled and finely diced
12 oysters, shucked and in their half shells
1 kaffir lime leaf, thinly sliced, to serve
METHOD
Place lime leaves, water, vinegar, brown sugar and shallots in a medium-sized saucepan and bring to a simmer.
Remove from heat and leave to cool with the lid on. Once cool, strain into a freezer-proof tray and place in the freezer for 4-6 hours. Remove from freezer and scrape the surface with a fork until a granita forms that is light and free of lumps. Return to freezer until ready to serve.
To serve: Serve oysters on a bed of ice. Top with 1 teaspoon granita and a sprinkle of fine kaffir lime strands.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.