Oysters with chilli and ginger dressing

Fresh and full of flavour - oysters with chilli and ginger dressing. The perfect summer meal.

  • 15 mins preparation
  • 5 mins cooking
  • Makes 24
  • Print


Oysters with chilli and ginger dressing
  • 2 green onions (scallions), sliced thinly
  • 24 oysters (600g), on the half shell
Chilli and ginger dressing
  • 1 dried red thai (serrano) chilli
  • 1/2 cup (125ml) rice wine vinegar
  • 2 1/2 tablespoon white (granulated) sugar
  • 2 teaspoon sea salt
  • 2 centimetre piece fresh ginger (10g), cut into thin strips


Oysters with chilli and ginger dressing
  • 1
    Place green onions in a small bowl filled with iced water. Leave at room temperature until they curl.
  • 2
    Meanwhile, make chilli and ginger dressing: Dry-fry chilli in a small frying pan until blackened and puffed; cool. Using a mortar and pestle, pound chilli to a fine powder. Combine ground chilli with vinegar, sugar, salt and half the ginger in a small saucepan; stir over low heat, without boiling, until sugar is dissolved. Bring to the boil. Reduce heat; simmer, uncovered, without stirring, 5 minutes. Cool.
  • 3
    Place oysters on a serving platter. Drizzle with dressing; top with remaining ginger and the onion. Or, serve chilli and ginger dressing separately as a dipping sauce.

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