Sweet Chili Oysters
Indulge in the tantalizing flavors of Sweet Chili Oysters, a show-stopping seafood appetizer that's as easy to make as it is stunning to serve. Each fresh oyster is nestled in a bed of rock salt, topped with a vibrant sauce made from sweet chili sauce, garlic, lime juice, soy sauce, and a touch of sesame oil—perfectly balanced with just the right mix of sweetness, tang, and umami. With a quick blast under the grill or in the oven, the sauce caramelizes beautifully, adding a burst of flavor to the tender oyster meat. Garnished with fragrant cilantro and served with lime wedges, these Sweet Chili Oysters are ideal for impressing your guests at a dinner party or enjoying as a gourmet snack. Whether served as an appetizer or the star of your seafood spread, this recipe is sure to elevate your culinary repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Fresh oysters
- 4 tablespoons Sweet chili sauce
- 2 cloves Garlic
- 1 tablespoon Fresh lime juice
- 1 teaspoon Soy sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Fresh cilantro
- 1 small Red chili (optional, for heat)
- 500 grams Rock salt
- 4 pieces Lime wedges
Instructions
Preheat your oven to 220°C (428°F) or set your grill to high heat.
Scrub the oyster shells under cold running water to remove any dirt or debris. Set them aside on a clean kitchen towel.
Mince the garlic finely and, if using, slice the red chili into thin rounds.
In a small bowl, mix together the sweet chili sauce, minced garlic, lime juice, soy sauce, and sesame oil. If desired, add the sliced red chili for an extra kick. Set the sauce aside.
Spread the rock salt evenly over a large baking tray. This will help stabilize the oysters during cooking.
Carefully shuck the oysters, keeping the oyster meat and juice intact in the bottom shell. Place each oyster on the rock salt to keep them level.
Spoon about half a teaspoon of the sweet chili sauce mixture onto each oyster, ensuring even coverage.
Place the tray of oysters into the preheated oven or grill and cook for 4-5 minutes, just until the sauce is bubbling and the edges of the oysters are slightly firm. Be careful not to overcook, as the oysters may become rubbery.
Remove the tray from the oven or grill and allow the oysters to cool slightly before handling.
Transfer the oysters to a serving platter and garnish with freshly chopped cilantro. Serve with lime wedges on the side for extra zing.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 192570 mg | 8373% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 46.6 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 26.9 mcg | 134% | |
| Calcium | 231 mg | 18% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 862 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
