Grilled Oysters with an Asian twist
List of ingredients
Spring onions finely shred
Light soy sauce
Finely chopped garlic
Rice wine vinegar
Sesame oil
Grated ginger
Coarse sea salt (optional), to serve
Red chilli, seeds removed, thinly sliced lengthways
Chopped fresh cilantro
Lemon grass finely chopped
Fresh lime
Shucked oysters
Sommelier’s tip
Chablis Premier Cru
Chilli, ginger, and lime – this dish uses ingredients with distinct and powerful flavors that underscore the melting, sophisticated texture of the oyster. The aromatic complexity and crispness of a Chablis Premier Cru chime perfectly with the saline notes of the seafood, harmoniously balancing and enveloping the entire dish.
METHOD
Finely shred the spring onion and place in a bowl of iced water. Stand for 10 minutes – the cold water will help the onion to curl up. Drain and pat dry with paper towel.
Combine the soy sauce, rice wine vinegar, sesame oil lemon grass, garlic and ginger in a small bowl. Set aside
Spoon about 1/2 tsp of soy sauce mixture onto each oyster; set remaining soy sauce mixture aside.
Cook oysters over high heat until juices are bubbly and oysters are cooked through, about 4 - 6 minutes. Do not overcook. Remove from heat.
Spoon remaining soy sauce mixture onto oysters, dividing equally. Squeeze lime half over oysters. Sprinkle with cilantro. Garnish with curled onion and chilli.
Then serve immediately.
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