https://www.lifestylefood.com.au/recipes/25049/oysters-with-three-dressings

LifestyleFOOD.com.au

A Thai, Chinese and Japanese dressing that will make your fresh oysters pop!

Ingredients

  • THAI

  • 2 dozen oysters, preferably freshly shucked

  • 24 coriander leaves

  • Dressing:

  • ½ cup lime juice

  • 1 tsp. palm sugar, grated

  • ¼ - ½ medium red chilli, very finely diced

  • 1 red shallot, very finely diced

  • 2 tbsp. Chang’s Fish Sauce

  • JAPANESE

  • 2 dozen oysters, preferably freshly shucked

  • Dressing:

  • 1/3 cup Chang’s Light Soy Sauce

  • 1/3 cup mirin

  • 1 tbsp. rice vinegar

  • ½ tsp. Chang’s Sesame Oil

  • 1 tbsp. very finely sliced chives

  • CHINESE

  • 2 dozen oysters, preferably freshly shucked

  • Dressing:

  • 2 tbsp. neutral oil

  • 1 clove garlic, very finely diced

  • 1 thumb ginger, cut in fine julienne

  • ¼ cup Chang’s Light Soy Sauce

  • 1 tbsp. Shaosing rice wine

  • ½ tsp. Chang’s Sesame Oil

  • 1 spring onion, shredded

Method

  • Thai:

  • 1.

    Combine all dressing ingredients in a medium bowl, and mix to dissolve the sugar.

  • 2.

    Spoon a little over each oyster, and top with a coriander leaf.

  • 3.

    Serve immediately.

  • Japanese:

  • 1.

    Combine all dressing ingredients in a bowl, and spoon over oysters.

  • 2.

    Serve immediately.

  • Chinese:

  • 1.

    Heat one tablespoon of oil in a small saucepan, and soften the garlic and ginger. Add the soy and Shaosing, and remove from heat and allow to cool.

  • 2.

    Stir through the sesame oil and the remaining tablespoon of neutral oil.

  • 3.

    Spoon dressing over oysters and top with shredded spring onion.

  • 4.

    Serve immediately.

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