Pacific Oysters with Asian Vinaigrette

by Darina Allen
from Easy Entertaining
(Kyle Books, 2006)
Serves 8 as an appetizer

Even though Pacific oysters are available all year round, they are best in winter.—Darina Allen

convert Ingredients
32 to 40 Pacific oysters

For the Asian vinaigrette
1/2 to 1 teaspoon peeled and finely grated fresh ginger
1/3 cup rice wine vinegar
1 teaspoon sugar
1 teaspoon soy sauce
1/2 cup sunflower oil
2 1/2 tablespoons extra-virgin olive oil
1/2 tablespoon lemon juice

For the garnish
Fresh seaweed, if available
Chives or cilantro sprigs

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Method
Make the Asian vinaigrette
1. Mix all the ingredients in a glass jar. Seal and shake well.

Assemble
1. If you can get some, place a little fresh seaweed on each plate. Arrange 4 to 5 oysters per person on top and spoon a little vinaigrette over each one.

2. Either top the oysters with finely chopped chives, or a crisscross of 2 longer chives, or a sprig of cilantro.

Top tip: If you can find some fresh seaweed, such as bladder wrack, dip the fronds into boiling water for a second or two and they will turn bright green. Drop the seaweed right into a bowl of iced water to prevent it from continuing to cook, and to set the color. It will make an attractive garnish, which you could eat if you were very hungry but which doesn’t taste delicious. Use it soon, otherwise it will go slimy.

Recipe © 2005 by Darina Allen. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.