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LAMU MANGO DIP WITH
SPICEY FRIED OYSTERS

Coastweek - - A spectacular way to prepare a popular local dish:
particularly well received if accompanied with an early evening
'sun downer' over-looking the beach (i.e. served with a crisp, dry
white wine or a full-bodied 'Bloody Mary').

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LAMU MANGO DIP - INGREDIENTS: (Five appetiser portions) 

• Half a cup sour cream

• One large Lamu mango, pureed

• One quarter of a teaspoon salt

• Two tablespoons Baobab Farm (Bamburi) honey

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SPICEY OYSTERS - INGREDIENTS:  

• Two/ three dozen (depending on size) sea oysters (removed from their shells)

• Three cups good quality vegetable oil

• Three quarters of a cup cup bread crumbs

• Three quarters of a cup flour

• Two teaspoons fresh curry powder

• Black pepper and paprika seasoning

• Two sliced limes and some lettuce leaves for garnish.

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METHOD:

1. Prepare the Lamu Mango Dip dip by combining sour cream, mango puree, salt and honey.

2. Refrigerate until needed.

3. Heat oil to 350 degrees.

4. Combine bread crumbs, flour, curry powder, pepper and paprika.

5. Drain oysters and dredge in bread crumb mixture; fry in hot oil.

6. Garnish with lime wedges and place on a bed of lettuce leaves.

7. Serve with Lamu Mango Dip.

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We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com

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