Name: Oysters with a Twist
Prep time: 25 min
Total time: 25 min
Yield: 6-8
Ingredients: Rock salt, to serve; 24 natural oysters in half shells; JAPANESE SOY AND GINGER DRESSING; 1⁄4 cup mirin seasoning; 2 tsps sherry vinegar; 1 tsp soy sauce; 1/3 cup drained, pickled ginger slices, thinly shredded; Finely sliced green spring onions, to garnish; CHIPOTLE LIME SALSA; 1⁄4 cup drained, roasted red capsicum strips, finely chopped; 1 vine-ripened tomato (150g), finely chopped; 1⁄2 long fresh green chilli, finely chopped; 2 tblsps finely chopped fresh coriander; 1 tblsp olive oil; 3 tsps lime juice; 2 tsps chipotle in adobo sauce; Salt and pepper, to taste

If the weather is very hot, keep oysters cool by serving the platter on top of a large bowl filled with crushed ice. Oysters should be consumed within 24 hours of purchasing. Place them on a tray, cover with a damp cloth, and refrigerate.

Ingredients

Rock salt, to serve

24 natural oysters in half shells

JAPANESE SOY AND GINGER DRESSING

1⁄4 cup mirin seasoning

2 tsps sherry vinegar

1 tsp soy sauce

1/3 cup drained, pickled ginger slices, thinly shredded

Finely sliced green spring onions, to garnish

CHIPOTLE LIME SALSA

1⁄4 cup drained, roasted red capsicum strips, finely chopped

1 vine-ripened tomato (150g), finely chopped

1⁄2 long fresh green chilli, finely chopped

2 tblsps finely chopped fresh coriander

1 tblsp olive oil

3 tsps lime juice

2 tsps chipotle in adobo sauce

Salt and pepper, to taste

Method

To make Japanese dressing, combine mirin, vinegar and soy in a small bowl. Mix well.

2 To make salsa, combine all ingredients in a bowl. Mix well.

3 Just before serving, sprinkle rock salt over a platter. Arrange oysters over salt.

4 Spoon Japanese dressing over half the oysters. Top with ginger and spring onions. Spoon salsa over remaining oysters.

New Idea team

Ingredients

Method

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