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Asian Style Oysters


Asian-style oysters

Course Appetizer
Cuisine Japanese
Prep Time 11 minutes
Servings 4


  • 3 spring onions
  • 1/4 cup (60mlight soy sauce
  • 1/4 cup (60mrice wine vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons grated ginger
  • Coarse sea salt optional, to serve
  • 24 freshly shucked oysters
  • 1 long red chilli seeds removed, thinly sliced lengthways


  1. 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.
  2. Combine the soy sauce, rice wine vinegar, sesame oil and ginger in a small bowl.
  3. Spread a thin layer of salt, if using, on 4 small serving plates. Arrange 6 oysters on each plate and drizzle with the dressing. Garnish with curled onion and chilli, then serve immediately.