Chilli and lime oysters with tomato sorbet

Chilli and lime oysters with tomato sorbet

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  • 0:30 Prep
  • 10 Servings
  • Advanced

Starters for the Christmas feast are sorted with these magnificent chilli and lime oysters with tomato sorbet.

Featured in
Low kilojoule, Celebrations


  • 3 limes
  • 1 tablespoon fish sauce
  • 3 fresh coriander roots, washed, finely chopped
  • 1 1/2 tablespoons finely chopped fresh coriander
  • 1 1/2 teaspoons brown sugar
  • 1 fresh red birdseye chilli, halved, deseeded, finely chopped
  • 40 oysters

Tomato sorbet

  • 7 (about 800g) ripe egg tomatoes, quartered
  • 1/4 cup firmly packed coarsely chopped fresh coriander
  • 1 tablespoon brown sugar
  • 3 teaspoons fish sauce
  • 1 egg white


  • Step 1
    To make the tomato sorbet, place a shallow metal container in the freezer to chill while preparing the sorbet. Place the tomato in the bowl of a food processor and process until finely chopped. Strain tomato through a fine sieve into a large bowl, pressing with the back of a spoon to push the liquid through. Discard seeds and pulp. You will need 810ml (31/4 cups) of tomato juice to make the sorbet.
  • Step 2
    Add the coriander, sugar and fish sauce to the tomato juice and mix well. Pour into the chilled metal container. Cover with foil and place in the freezer for 6 hours, running a fork through the mixture twice, or until just set.
  • Step 3
    Roughly break up the sorbet with a metal spoon and quickly transfer it to the bowl of a food processor. Add the egg white and process very briefly until the sorbet reaches a soft, icy texture. Return the sorbet to the metal container. Cover with foil and place in the freezer for 6 hours or overnight until firm.
  • Step 4
    Finely grate the rind of 2 of the limes. Juice all the limes. Combine lime rind and juice, fish sauce, coriander roots and leaves, sugar and chilli in a small bowl.
  • Step 5
    To serve, place the container of sorbet in the fridge for 15 minutes to soften slightly. Divide the oysters among serving glasses and spoon the dressing over the top. Use a sorbet scoop to place a well-formed scoop of sorbet on top of the oysters. Serve immediately.


  • 300 kj


  • 2g

    Fat Total

  • 2g


  • 9g


  • 48mg


  • 535.55mg


  • 4g

    Carbs (sugar)

  • 5g

    Carbs (total)

All nutrition values are per serve


You can make the tomato sorbet (steps 1-3) up to 3 days ahead. Continue from step 4, 15 minutes before serving. If any guests don’t eat oysters, you can substitute 2-3 peeled cooked king prawns, quartered, or a mixture of diced cucumber and avocado.

  • Author: Jan Purser
  • Image credit: Steve Brown
  • Publication: Australian Good Taste



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