Serves:4
Preparation time:10 minutes
Difficulty:Easy
Take freshly shucked oysters to the next level by splitting them across three distinct, balanced dressings: a zesty Thai style lime and fish sauce, a ginger and spring onion infused Chinese style and an umami-rich Japanese mirin-soy dressing.
Ingredients: Thai Style
- 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 Original Fish Sauce
Ingredients: Japanese Style
- 2 dozen oysters, preferably freshly shucked
Dressing:
- 1/3 cup Chang's Gluten Free Tamari Light Soy Sauce
- 1/3 cup mirin
- 1 tbsp. rice vinegar
- ½ tsp. Chang's Sesame Oil
- 1 tbsp. very finely sliced chives
Ingredients: Chinese Style
- 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 Gluten Free Tamari Light Soy Sauce
- 1 tbsp. Shaosing rice wine
- ½ tsp. Chang's Sesame Oil
- 1 spring onion, shredded
Method: Thai
- 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.
Method: Japanese
- Combine all dressing ingredients in a bowl, and spoon over oysters.
- Serve immediately.
Method: Chinese
- 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.
