Oysters and prawns with chilli, chive and coriander dipping sauce

SERVES PREP AND COOK TIME 15 MINUTES

2 dozen oysters

1kg extra large cooked Australian prawns, peeled and deveined DIPPING SAUCE 1 eschalot (French shallot), chopped very finely

2 cloves garlic, crushed

1 teaspoon caster sugar finely grated rind and juice of

1 lime

1 tablespoon rice vinegar

2 teaspoons fish sauce

2 long red chillies, seeds removed, chopped finely

2 tablespoons chopped chives

2 tablespoons chopped coriander 2 tablespoons cold water 1 DIPPING SAUCE Combine all the ingredients in a small bowl; stir well to dissolve the sugar.

2 Serve the Dipping Sauce with the oysters and prawns.