S.A Oysters with Seaweed Salad, Pickled Ginger & Japanese Dressing

Ingredients

2 Dozen Angelakis South Australian Oysters

200gm Angelakis Seaweed Salad

50gm Pickled Ginger

1 tbls Toasted Sesame Seeds

Fresh Limes, to serve

Rock Salt, to serve

1/4 Cup Light Soy

2 tbls Fresh Lime Juice

2 1/2 tsp Sesame Oil

1 tbls Mirin

1 Red Shallot, very finely sliced

Method

To make the dressing, in a small bowl, whisk together the light soy, lime juice, sesame oil & mirin. Add the finely chopped shallots and stir through.

To serve, gently remove the oysters from their shells and place on a small plate, place a table spoon of the seaweed salad in each oyster shell, place the oyster on top. Cut the pickled ginger into small strips and place on top of the oyster, sprinkle with the toasted sesame seeds and spoon over a little of the dressing.

On a serving platter, place a layer of rock salt, place the oysters on top and serve with the remaining dressing and lime wedges.

Cook’s Tip

Pickled ginger is available in Asian supermarkets & speciality grocery stores.