Get the grill ready for this recipe because your taste buds will love you. Top your grilled oysters with this decadent sriracha butter, and it will forever change how you feel about large oysters.
Yields for 24 oysters
1/2 cup unsalted butter (1 stick) at room temperature
1/8 cup sriracha
2 tbsp sweet soy sauce (kecap manis)
2 tbsp fish sauce
1 lemon, zested and juiced
3 scallions, sliced thin
24 large in-shell oysters, like Dam Bigs or Jumbo Standish Shore
Foil
Whip butter in a mixer with the paddle attachment until light and fluffy. Add in the sriracha, sweet soy, and fish sauce to combine. Gently fold in the lemon zest and juice. Once all combined, fold in 2/3 of the scallions, saving the rest for garnish.
Shuck the oysters then place them on a crumpled piece of foil that will fit on the grill. Add a generous dollop of the butter on top of each one.
Place over a medium high heat on the grill for about 10 minutes. The oysters will be ready when the butter is bubbly and darkens slightly.
Serve topped with extra scallions and a lemon wedge on the side.
