Freshly Shucked Oysters with Vietnamese Dressing


Preparation info

  • Serves


    • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


Vietnamese Dressing

  • 10ml Sesame oil
  • 15g Shallots, finely chopped
  • 15


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 t