1 pint of fresh oysters, shucked
Water chestnut flour
2 tablespoon oil
3-4 cloves garlic, chopped
1 teaspoon ginger, grated
1-2 tablespoon red curry paste
2 tablespoon sugar
2 tablespoon fish sauce (Nam Pla)
1 teaspoon dried shrimp powder
2 T.lime juice
Dredge oysters in water chestnut flour and set aside. Heat the oil over med-high heat in a wok and fry the garlic and ginger until garlic is golden. Add the oysters and and stir-fry about 2 minutes. Remove the oysters and keep warm. Turn heat to low and fry the curry paste for 2 minutes. Season the paste with with sugar and and fish sauce and stir in the shrimp powder and lime juice. Continue frying and stirring for about a minute. Place oysters back into wok with the curry mixture and cook for about a minute.
Serve on platter garnished with slivered green onions, slivered Thai chiles and lime slices. Serve with steamed white rice and cantaloupe slices.
NOTE:
I sometimes add a bit of chicken stock to the curry mixture to thin it out a little.