Grilled Oysters with an Asian twist

Take a fresh approach to serving oysters with this recipe. Here, France’s celebrated Marennes Oléron oysters are a perfect match for some delicious Asian flavors, whilst remaining faithful to Chablis wines. And for this dish, a Chablis Premier Cru would stand up admirably to the challenge!

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

Difficulty :
  • 3 sur 4
  • 3 sur 4

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.


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. 

Grilled Oysters with an Asian twist and Chablis Premier Cru

The author of this recipe

Dr Murray Mackenzie was born in New Zealand and entered into the world of culinary arts when aged 12 years.  He completed a culinary apprenticeship in New Zealand by the age of 21.  Using his acquired knowledge and skills he has traveled extensively across four continents and work for major hotel groups and Michelin chefs and held many senior positions in this field.
His move into education also provided similar opportunities for him to develop and extend his knowledge. After completing his PhD he has continued to improve his knowledge of the world of wine and spirit education. Murray is now teaching at the Hong Kong Polytechnic University, School of Hotel and Tourism Management (SHTM) on their MSc in International Wine Management and heading the Food and Beverage sector of SHTM. 

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