หอยย่าง

Origin

Hoi Yang (grilled shellfish) is a popular dish in southern and eastern Thailand, especially in coastal areas rich in marine resources such as Chonburi, Rayong, and Satun provinces. Locals commonly grill fresh shellfish caught from the sea over charcoal to enhance their aroma and unique flavor, making it a favorite choice at gatherings and seaside restaurants.

Characteristics and Flavor

Grilled shellfish have golden-brown shells with a crisp, fragrant exterior from the charcoal. When opened, the tender, milky-white flesh reveals a naturally sweet taste, enhanced by a savory-sweet sauce made from fish sauce, lime juice, and black pepper. The aroma of minced garlic and sliced galangal complements the flavor perfectly.

Ingredients

Fresh mussels or oysters, minced garlic, sliced galangal, fish sauce, lime juice, granulated sugar, ground black pepper, vegetable oil

How to Eat

Eat using a spoon or small knife to scrape the flesh out of the shell. Dip into the prepared sauce, or enjoy with hot steamed rice and fresh vegetables such as white cabbage, green onions, and lime.

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