Name: Oysters with lemon grass & sesame dressing
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 lime, rind finely grated; 60ml (1/4 cup) fresh lime juice; 30.00 ml chopped palm sugar; 61.00 gm fish sauce; 40.00 ml rice wine vinegar; 1 1/2 tsp sesame oil; 1 stem lemon grass, pale section only, thinly sliced; 3 shallots, ends trimmed, thinly sliced; 1 Lebanese cucumber, cut into very thin matchsticks; 1 bunch fresh coriander, sprigs picked; 18 natural oysters (such as Sydney rock oysters), in the half shell; 12.00 gm sesame seeds, toasted

Oysters with lemon grass & sesame dressing

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Prep Time:
15 minutes

Cook Time:

Total Time:
15 minutes

Elevate oysters with irresistible Asian flair for a show-stopping cocktail party.

Ingredients:

1 lime, rind finely grated
60ml (1/4 cup) fresh lime juice
30.00 ml chopped palm sugar
61.00 gm fish sauce
40.00 ml rice wine vinegar
1 1/2 tsp sesame oil
1 stem lemon grass, pale section only, thinly sliced
3 shallots, ends trimmed, thinly sliced
1 Lebanese cucumber, cut into very thin matchsticks
1 bunch fresh coriander, sprigs picked
18 natural oysters (such as Sydney rock oysters), in the half shell
12.00 gm sesame seeds, toasted

Instructions:

Combine lime rind, lime juice, and sugar in a bowl until sugar dissolves. Add fish sauce, vinegar, oil, lemon grass, shallot, and cucumber, stirring to mix.
Set aside 18 coriander sprigs. Finely chop the rest of the coriander sprigs and mix them into the dressing until well combined.
Arrange the oysters elegantly on a platter, then generously distribute the dressing and coriander sprigs over them. Finish by sprinkling sesame seeds on top.

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