Serves:4
Preparation time:10 minutes
Difficulty:Easy
Thai:
Ingredients:
- 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
Method:
- Combine all dressing ingredients in a medium bowl, and mix to dissolve the sugar.
- Spoon a little over each oyster, and top with a coriander leaf.
- Serve immediately.
Japanese:
Ingredients:
- 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
Method:
- Combine all dressing ingredients in a bowl, and spoon over oysters.
- Serve immediately.
Chinese:
Ingredients:
- 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:
- 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.
- Stir through the sesame oil and the remaining tablespoon of neutral oil.
- Spoon dressing over oysters and top with shredded spring onion.
- Serve immediately.
