Rock Oysters with Asian Vinaigrette
Even though oysters are produced all year round here in Ireland, they too are best in Winter. Unlike the native oysters’ which are only in season during the colder months when there’s ‘an r’ in the spelling.
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
Ingredients
24-32 rock oysters
4 spring onions, cut at an angle
1 red chilli, finely chopped
1 clove garlic, crushed
6 tbsp extra virgin olive oil
3 tbsp sesame oil
2 tbsp rice wine vinegar
2 tbsp mirin
2 tbsp soy sauce
1 tbsp finely chopped chives
1 tbsp fresh ginger, grated
To Serve
fresh seaweed (if available)
lime segments
Method
To make the Asian vinaigrette, mix all the ingredients in a glass jar, seal and shake well.
If you can get some, place a little fresh seaweed on each plate.
Arrange 3-4 oysters per person on top and spoon a little vinaigrette over each one. Serve with segments of lime.
