Oysters with Three Sauces

Serves: 4

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• 16-24 oysters

Shallot Vinegar

• 2 finely chopped shallots
• 100ml (3½fl oz) red wine vinegar
• 1½tbsp caster sugar

Oriental Drizzle

• 2tbsp sesame oil
• 4tbsp soy sauce
• 1tsp finely grated fresh root ginger
• juice of ½ lemon
• 1 finely chopped small garlic clove
• 2 finely sliced spring onions
• seasoning

Zesty Chilli Sauce

• 125g (4oz) sweet chilli sauce
• 2tbsp extra virgin olive oil
• zest and juice of 2 limes
• 2tbsp freshly chopped coriander
• seasoning

Method

1. FOR THE SHALLOT VINEGAR: In a small bowl stir together the shallots, red wine vinegar and caster sugar. Stir and leave to infuse for 1hr. Empty into a serving bowl. Makes enough to dress up to 24 oysters. Prepare up to a day ahead. Cover and chill. Allow to come up to room temperature before serving.
2. FOR THE ORIENTAL DRIZZLE: In a small bowl, stir together sesame oil, soy sauce, root ginger, lemon juice, garlic, spring onions and some seasoning. Empty into a serving bowl. Enough to dress up to 24 oysters. Prepare up to a day ahead but don’t add the spring onion. Cover and chill. To serve, allow to come up to room temperature before completing recipe.
3. FOR THE ZESTY CHILLI SAUCE: In a small bowl, stir together sweet chilli sauce, olive oil, lime juice and zest, coriander and seasoning. Empty into a serving bowl. Makes enough to dress up to 24 oysters. Prepare up to a day ahead, but don’t add the coriander. Cover and chill. Allow to come up to room temperature before completing recipe to serve.

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