Freshly Shucked Oysters with Vietnamese Dressing

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