Tea Smoked Oysters with Sweet Chilli, Crisp Shallots Garlic and Coriander

1. Mix the brown sugar, rice, tea, orange peel, cloves, cinnamon and oak chips together to form the smoking mix
2. Set up a smoker, place the aluminum foil in the bottom to protect it, add smoking mix and allow to get hot.
3. Place the oysters in the steamer on a wire rack and smoke until just starting to get firm, about 4 - 5 minutes.
4. Remove the oysters from the smoker and place on top of the noodles in the shell.
5. Change the smoking mixture as necessary.

Dressing

1. Heat the olive oil in a frying pan, sweat the finely chopped garlic and the sliced spring onions until soft.
2. Add the soy sauce, the sweet chilli sauce, sesame oil, bring to the boil and then add a little of the oyster juice to form a sauce

To serve

1. Soak the fine rice noodles in boiling water till soft.
2. Arrange the warm oyster shells on some rock salt.
3. Add the warm noodles to the bottom of each shell.
4. Top with the warm smoked oysters.
5. Spoon a little warm sauce over each oyster, sprinkle with the crisp shallots and garlic and garnish with little sprigs of coriander.