Freshly Shucked Oysters with Vietnamese Dressing



Vietnamese Dressing

  • 10ml Sesame oil
  • 15g Shallots, finely chopped
  • 15g Pickled ginger, chopped
  • 10g Fresh ginger, chopped
  • ΒΌ Small fresh chilli, seeds removed and chopped
  • 35ml Rice wine vinegar
  • 40ml Sugar syrup
  • 40ml Dashi
  • 10ml Kikkoman light soy sauce
  • 15ml Pickled ginger juice
  • 10ml Nam pla
  • 2 Fresh limes, juiced

To Serve

  • 12 Pacific oysters, unshucked
  • Maldon sea salt
  • 50g Julienne of spring onion
  • 50g Deep fried shallots
  • 25g Baby coriander
  • 4 Lime cheeks


Vietnamese dressing: Heat the sesame oil in a heavy-based pan and sweat the shallots, gingers, and chilli without colour. Add the rice wine vinegar and reduce by a third. Add the sugar syrup, dashi and soy sauce and bring to the boil. Reduce to a low heat and simmer for 30 minutes. Remove from the heat and add the pickled ginger juice, nam pla and fresh lime juice to taste. Allow the dressing to cool before using.

Shuck the oysters, keep them in their shells and save all their juice. Arrange 3 small mounds of Maldon salt onto each plate and press an oyster into each. Stir the Vietnamese dressing and spoon it over the oysters. In a bowl, mix together the julienne of spring onion, deep fried shallot and baby coriander and place a small pile on top of each oyster. Place a lime cheek on the side.