Shellfish Crustaceans Recipes

Serves 4

• 48 fresh oysters, in shell
• Dipping sauce
• 1 tsp unpeeled ginger, minced
• 1/2 small chilli, chopped finely
• 1/4 carrot, finely shredded
• 3 small shallots, finely sliced
• 3 tblsp dry, white wine
• 1 tsp unseasoned rice vinegar
• 1 tsp mirrin
• 1 tsp lime juice
• 1 tsp palm sugar

Shucking oysters

• Hold the oyster firmly in one hand, knife in the other. Slip the knife blade between the top and bottom shell right by the hinge on the back.
• Run the knife the whole way round the oyster. Using a twisting motion, pry the top and bottom shells apart.
• To make dipping sauce, combine all ingredients in a bowl and stir until palm sugar is dissolved. To serve, place rock salt on plates, oysters and dipping sauce in a small bowl in centre, garnish with shallot greens.