Chilli and LimeOysters with Tomato Sorbet

Chilli and LimeOysters with Tomato Sorbet

Chilli and LimeOysters with Tomato Sorbet - Recipes that we share to you this time, perfect if you serve as an opening in a big family meal you or your relationship. People will really like it and will never forget how it feels. With a soft texture, making people who eat it will not be difficult to chew, making it suitable once served as an 'appetizer'.

An easy way to cook it definitely will not be troublesome for those of you who are less skilled in cooking. But with our help you can easily cook this menu. Material needed is also not difficult to obtain. You can buy it in stores closest to your home. So what else to wait, prepare the ingredients and follow the instructions below.

Preparation Time

25 minutes

Ingredients (serves 10)

• 3 limes
• 1 tbs fish sauce
• 3 fresh coriander roots, washed, finely chopped
• 1 1/2 tbs finely chopped fresh coriander
• 1 1/2 tsp brown sugar
• 1 fresh red birdseye chilli, halved, deseeded, finely chopped
• 40 oysters
• Tomato sorbet
• 7 (about 800g) ripe egg tomatoes, quartered
• 1/4 cup firmly packed coarsely chopped fresh coriander
• 1 tbs brown sugar
• 3 tsp fish sauce
• 1 egg white

Directions

1. To make the tomato sorbet, place a shallow metal container in the freezer to chill while preparing the sorbet. Place the tomato in the bowl of a food processor and process until finely chopped. Strain tomato through a fine sieve into a large bowl, pressing with the back of a spoon to push the liquid through. Discard seeds and pulp. You will need 810ml (31/4 cups) of tomato juice to make the sorbet.
2. Add the coriander, sugar and fish sauce to the tomato juice and mix well. Pour into the chilled metal container. Cover with foil and place in the freezer for 6 hours, running a fork through the mixture twice, or until just set.
3. Roughly break up the sorbet with a metal spoon and quickly transfer it to the bowl of a food processor. Add the egg white and process very briefly until the sorbet reaches a soft, icy texture. Return the sorbet to the metal container. Cover with foil and place in the freezer for 6 hours or overnight until firm.
4. Finely grate the rind of 2 of the limes. Juice all the limes. Combine lime rind and juice, fish sauce, coriander roots and leaves, sugar and chilli in a small bowl.
5. To serve, place the container of sorbet in the fridge for 15 minutes to soften slightly. Divide the oysters among serving glasses and spoon the dressing over the top. Use a sorbet scoop to place a well-formed scoop of sorbet on top of the oysters. Serve immediately.

Notes

You can make the tomato sorbet (steps 1-3) up to 3 days ahead. Continue from step 4, 15 minutes before serving. If any guests don't eat oysters, you can substitute 2-3 peeled cooked king prawns, quartered, or a mixture of diced cucumber and avocado.

Chilli and LimeOysters with Tomato Sorbet Review