Fresh oysters with ginger and lemongrass ponzu

Name: Fresh oysters with ginger and lemongrass ponzu
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 18 oysters
Cuisine: Vietnamese
Ingredients: ⅓ cup (125 g) thinly sliced fresh young ginger root; 1 tablespoon Japanese soy sauce; Tobiko roe or salmon roe, to garnish; 2 gelatin leaves or ½ tablespoon gelatin powder; 6 tablespoons ponzu sauce; ¼ teaspoon ground white pepper; 1 cup (250 ml) water; 18 fresh unshucked oysters; 3 stalks lemongrass, tender inner part of bottom third only, bruised; Large bowl of ice cubes; Finely grated lime rind, to garnish

Preparation info

Makes
18
oysters

Difficulty
Easy
Ready in
35 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Spanking-fresh oysters really are at their absolute best if you take the trouble to shuck them yourself. That process is critical to this recipe in order to collect the precious juices— which form the basis of a shimmering jelly that tops each luscious oyster.

Ingredients

18 fresh unshucked oysters
⅓ cup (125 g) thinly sliced fresh young ginger root

Asia
Malaysia
Japan
China
Thailand
Vietnam
Starter
Southeast Asia

Method

Brush the oysters vigorously under running water to remove sand and dirt. Shuck each oyster by holding it firmly in one hand with the deeper half of the shell underneath. Insert the blade of an oyster knife into the hinged side of the shells and gently turn the knife to pry open the shells enough to sever the hinge muscle. Once the muscle is cut, slide the knife between