This recipe was created with some good friends a number of years ago, when we would regularly get together on a Friday night for a seafood feast. Despite knowing they were a great source of zinc, we weren’t big fans of eating oysters until we tried them really fresh, with this sauce on top. It is the perfect accompaniment to fresh oysters, prawns, lobster and other crustaceans.
I was a bit reluctant to put it together as a recipe as the amounts of each ingredient you use are usually adjusted according to taste each time. So feel free to play around with this as much as you like to get the ideal balance of sweet, sour, salty and spicy.
Photographed in Riverstone Tea Bowl by Sarah Jerath
INGREDIENTS
Gluten Free, Grain Free
We use all organic ingredients
Serves 4
6 garlic cloves, peeled and chopped very finely
1 small red chilli or ½ - 1 medium red chilli (or more or less depending on hotness required!)
2 tbsp tamari sauce
½ tbsp fish sauce (or coconut amino fysh sauce for vegan option)
Juice of 4 -5 medium limes
1/3 cup finely chopped coriander
1/3 cup finely chopped basil
1/3 cup finely chopped mint
1-3 tsp coconut sugar
TO MAKE
Mix all ingredients in small bowl until completely combined.
Serve over seafood or as a dipping sauce.
