Serves: 4
Total Calories: 395

1/4 cup all purpose flour
1 tablespoon curry powder
24 large oysters shucked and rinsed (reseve shells)
1/4 cup olive oil
3 tablespoons unsalted butter
1/4 cup olive oil
2 tablespoons finely chopped shallots
1 tablespoon finely chopped garlic
1 1/2 tablespoons roasted chili paste
1 tablespoon finely chopped kaffir lime leaves
1 tablespoon finely chopped fresh lemon grass (thicker base of stalk only, 3 outer layers removed)
1/2 cup Coconut Milk
1/4 cup whipped cream
1 tablespoon shrimp poweder
1 tablespoon Thai fish sauce
1 tablespoon thinly sliced kaffir lime leaves (garnish)

Combine flour and curry powder in a large bowl and mix well. Add oysters and toss gently to coat; remove and shake off excess. Heat ½ cup olive oil with butter in a large skillet over medium heat. Add oysters and sauté until crisp and browned on all sides, about 3 minutes. Replace oysters in shells and arrange on serving plates.

Heat ¼ cup olive oil in a medium skillet over high heat. Add shallots and garlic and sauté until lightly browned, about 1 ½ minutes. Add chili paste, lime leaves, and lemon grass and cook, stirring constantly, 2 minutes. Add coconut milk, whipped cream, shrimp powder, and fish sauce and cook, stirring constantly, 3 minutes. Top each oyster with a dab of sauce, garnish with lime leaves, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 395
Calories from Fat: 365

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Chili Fish
Grilled Salmon with Kaffir Lime Sauce
Grilled Red Snapper with Rosemary Honey Glaze
Grilled Tuna with Roasted Red Bell Pepper Sauce
Spicy Mint Calamari
Soft Shell Crabs with Garlic Ginger Sauce
Malaysian Clams
Santa Fe Chili Mussels
Oysters with Ginger Sauce
Roasted Chili Oysters
Scallops with Mango Salsa
Sunrise Scallops with Ginger Cream Sauce and Chili "Flames"
Blackened Scallops with Roasted Garlic Chili Sauce
Spicy Garlic Shrimp
Prik King Shrimp
Shrimp and Asparagus with Roasted Chili Sauce
Tiger Prawns with Cilantro Cream Sauce