Perk up the oyster with a palate-awakening taste of Vietnam.
Less than 30 mins preparation time
Less than 10 mins cooking time
- 4 shallots, finely diced, plus 2 extra, sliced
- 30g/1oz pickled grated ginger, plus 50ml/2fl oz pickling juice
- 1 red chilli
- 75ml/3fl oz rice wine vinegar
- 1 tsp sesame oil
- 50g/2oz sugar
- 25ml/1fl oz soy sauce
- 25ml/1fl oz fish sauce
- 4 limes, juice only
- oil, for shallow frying
- 12 oysters, shells scrubbed clean, shucked
- To serve
- chopped fresh coriander
- Place the shallots, ginger, chilli, rice wine vinegar and sesame oil in a saucepan and heat gently until reduced by one-third. Remove from the heat, stir in the sugar and soy sauce, and set aside to cool
- Stir the pickling juice, fish sauce and lime juice into the mixture until well combined.
- Heat 1cm/Â½in of the oil in a large, deep-sided frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.) Add the sliced shallots and shallow fry, stirring now and then, until crisp and richly golden-brown. Remove the onions from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper.
- To serve, spoon the vinaigrette over the oysters in their shells and top with fresh coriander and crispy shallot rings. Serve over crushed ice.