Oysters with Asian vinaigrette
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
MINUTES
CUISINE
COURSE
Starter
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 4-5 oysters per person on top and spoon a little vinaigrette over each one. Serve on a bed of seaweed with segments of lime.
Top Tip: If you can find some fresh seaweed e.g. bladderwrack, dip the fonds into boiling water for a second or two, they will turn bright green. Drop it straight into a bowl of iced water to prevent it cooking and to set the colour. It will make an attractive garnish, which you could eat if you were very hungry but it doesn’t taste delicious! Use it soon: otherwise, it will go slimy.
Ingredients
24 Pacific oysters
1 clove garlic, crushed
1 teaspoon fresh ginger, grated
2 tablespoons rice wine vinegar
2 tablespoons mirin
2 tablespoons soy sauce
4 spring onions, cut at an angle
1 teaspoon red chilli, cut at an angle
3 tablespoons sesame oil
6 tablespoons extra virgin olive oil
1 tablespoon finely chopped chives
To serve:
fresh seaweed (if available)
segments of lime
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 4-5 oysters per person on top and spoon a little vinaigrette over each one. Serve on a bed of seaweed with segments of lime.
Top Tip: If you can find some fresh seaweed e.g. bladderwrack, dip the fonds into boiling water for a second or two, they will turn bright green. Drop it straight into a bowl of iced water to prevent it cooking and to set the colour. It will make an attractive garnish, which you could eat if you were very hungry but it doesn’t taste delicious! Use it soon: otherwise, it will go slimy.
