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OYSTERS WITH SHISO PONZU SAUCE

Entertaining | Snacks & Appetisers

Entertaining | Snacks & Appetisers

OYSTERS WITH SHISO PONZU SAUCE

Makes: 24

Metric Imperial

Ingredients

24 oysters, shucked
Crushed ice, to serve
Fresh lime cheeks, to serve

SAUCE:
1 tsp red chilli, finely chopped
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp peanut oil
1 tbsp lime juice
1 tbsp shallots, finely chopped
1 tbsp freshly chopped coriander

Directions

Mix all the sauce ingredients together, except for the coriander. Place the oysters on a bed of crushed ice.

Just before serving, finely chop the coriander and add to the dressing. Spoon the dressing over each oyster and serve with fresh lime cheeks to squeeze over.

TIPS:

The dressing can be made the day before; however, leave the coriander out and add that just before serving as it will lose its colour.
Shucking oysters is quite tricky and requires a bit of practice, so if you’re not sure how to do it, ask your fishmonger to shuck them for you and collect them at the last minute. Whatever you do, make sure not lose the natural juices of an oyster after opening them as this adds to, and rounds off, their flavour.

Ingredients

24 oysters, shucked
Crushed ice, to serve
Fresh lime cheeks, to serve

SAUCE:
1 tsp red chilli, finely chopped
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp peanut oil
1 tbsp lime juice
1 tbsp shallots, finely chopped
1 tbsp freshly chopped coriander

Directions

Mix all the sauce ingredients together, except for the coriander. Place the oysters on a bed of crushed ice.

Just before serving, finely chop the coriander and add to the dressing. Spoon the dressing over each oyster and serve with fresh lime cheeks to squeeze over.

TIPS:

The dressing can be made the day before; however, leave the coriander out and add that just before serving as it will lose its colour.
Shucking oysters is quite tricky and requires a bit of practice, so if you’re not sure how to do it, ask your fishmonger to shuck them for you and collect them at the last minute. Whatever you do, make sure not lose the natural juices of an oyster after opening them as this adds to, and rounds off, their flavour.

Ingredients

24 oysters, shucked
Crushed ice, to serve
Fresh lime cheeks, to serve

SAUCE:
1 tsp red chilli, finely chopped
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp peanut oil
1 tbsp lime juice
1 tbsp shallots, finely chopped
1 tbsp freshly chopped coriander

Directions

Mix all the sauce ingredients together, except for the coriander. Place the oysters on a bed of crushed ice.

Just before serving, finely chop the coriander and add to the dressing. Spoon the dressing over each oyster and serve with fresh lime cheeks to squeeze over.

TIPS:

The dressing can be made the day before; however, leave the coriander out and add that just before serving as it will lose its colour.
Shucking oysters is quite tricky and requires a bit of practice, so if you’re not sure how to do it, ask your fishmonger to shuck them for you and collect them at the last minute. Whatever you do, make sure not lose the natural juices of an oyster after opening them as this adds to, and rounds off, their flavour.

Ingredients

24 oysters, shucked
Crushed ice, to serve
Fresh lime cheeks, to serve

SAUCE:
1 tsp red chilli, finely chopped
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp peanut oil
1 tbsp lime juice
1 tbsp shallots, finely chopped
1 tbsp freshly chopped coriander

Directions

Mix all the sauce ingredients together, except for the coriander. Place the oysters on a bed of crushed ice.

Just before serving, finely chop the coriander and add to the dressing. Spoon the dressing over each oyster and serve with fresh lime cheeks to squeeze over.

TIPS:

The dressing can be made the day before; however, leave the coriander out and add that just before serving as it will lose its colour.
Shucking oysters is quite tricky and requires a bit of practice, so if you’re not sure how to do it, ask your fishmonger to shuck them for you and collect them at the last minute. Whatever you do, make sure not lose the natural juices of an oyster after opening them as this adds to, and rounds off, their flavour.

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