Oys­ters with ponzu, gin­ger & chilli

Taste - - Local Oysters -

READY IN 1 hour 15 min­utes MAKES ¼ cup (enough for 24 oys­ters)


1 Tbsp Ja­panese soy sauce*

1cm piece gin­ger, peeled and finely grated

on a mi­croplane

1 Tbsp lime or yuzu juice

1 Tbsp Ja­panese rice wine or 2 tsp ap­ple

cider vine­gar

1 Tbsp peanut oil or ex­tra vir­gin olive oil


3 spring onions, ends trimmed

2 cups ice cubes or very cold wa­ter

1 long red chilli, seeds re­moved and cut

into very fine dice

24 freshly shucked oys­ters (see page 101)

1 Stir the soy sauce, grated gin­ger, lime juice, rice wine and peanut oil to­gether in a small bowl. Leave for an hour or so for the flavours to in­fuse.

2 Trim away the white part of the spring onion and put aside for an­other use. Cut the green ends into 5cm lengths. Us­ing a very sharp knife, cut the spring onion length­wise into fine juli­enne. Add ice to a small bowl and half fill with cold wa­ter. Add the sliced spring onions to the bowl and leave a while un­til they curl up (about 1 hour).

3 Clean any small pieces of shell away from the oys­ter; try to re­tain the nat­u­ral oys­ter juices. Slide a small sharp knife un­der the flesh of the oys­ter to cut it away from the base of the shell.

4 Driz­zle a lit­tle ponzu sauce onto each oys­ter, top with a few curls of spring onion and a sprin­kle of chilli. The oys­ters can be dressed with the top­ping and left to sit a while in the fridge or on ice if en­ter­tain­ing guests.

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