About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Sweet Potato Galette with Swiss Chard and Chanterelle Mushrooms | Main | Pasta Carbanara with Smoked Oysters »

Thai Coconut Oysters

By Deborah

I'll admit to not being a huge oyster fan. I don't hate them. I just don't think they're all that special. Since I love coconut shrimp I thought I'd see what would happen if I tried it with oysters.


I found a pint package of fresh Pacific oysters at Costco. After rinsing well and trimming them up, I was left with 10 ounces or about 20 small oysters to work with.


Here's the recipe I came up with:

For the Marinade...

1 T each, finely minced SHALLOTS, LEEKS, and grated ginger
3 cloves roughly chopped garlic
Juice of 1 large lime
1/4 cup rice VINEGAR
2 T Thai chili sauce
1 T soy sauce
1 T each dried basil and Thai Seasoning Blend
2 T red pepper flakes
1/2 T cayenne pepper
1 can coconut milk (you can use reduced fat, but don't use fat free)
10 oz prepped oysters


1- Whisk the lime juice, vinegar & coconut milk together
2- Add soy sauce, chili sauce, shallots, leeks, ginger & spices. Mix evenly.
3- Add prepped oysters and toss to coat.
4- Cover and refridgerate for at least 4-6 hours.

For the coating:

2 cups shredded coconut
1 cup fine unseasoned bread crumbs


In a food processor, chop shredded coconut to the same consistancy as the bread crumbs. Mix the two together.

Remove oysters from marinade, gently shaking off some of the excess marinade. Coat the oysters with the coconut/bread crumb mixture and fry in hot peanut oil for just a few minutes until golden brown.

I served with a sort of aioli made by straining some of the marinade and bringing it to a boil with an equal part white wine. I then let it cool to room temperature.


My verdict: Won't replace coconut shrimp for me. But not horrible. There was something a little "off" in the flavor. I think it might have been the rice wine vinegar. I don't think it combined well with the flavor of the coconut. If I were to make this again, I'd leave out the vinegar and rely only on the lime juice for my acid.

Share |

Comments (1)


They sure look good, and I'm not an oyster fan!

Deborah responds: Thanks, Terry.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on January 1, 2012 2:16 AM.

The previous post in this blog was Sweet Potato Galette with Swiss Chard and Chanterelle Mushrooms.

The next post in this blog is Pasta Carbanara with Smoked Oysters.

Many more can be found on the main index page or by looking through the archives.

Who is Cooking With Us

Powered by
Movable Type 3.33
© 2011 - 2012 Slow Travel