Meat, poultry, fish

Vietnamese oysters los no text

Vietnamese Oysters

There are many who insist an oyster need no more than a squeeze of lemon and a grinding of black pepper. This recipe keeps the preparation simple but adds some exciting flavours.

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Quantity: Serves 3-4


1 spring onion, cut into strips
2 cm piece fresh ginger
zest and juice of 1 lime
1 tablespoon Thai fish sauce
1 tablespoon sesame oil
12 fresh oysters
50 g red cabbage sprouts
50 g of pea shoots


Put the strips of spring onion in a bowl of cold water to crisp- they will form pretty curls.

Grate the ginger finely and mix with the lime zest and juice. Stir in the Thai fish sauce and sesame oil.

Shuck the oysters, and place on the half shell a plate or shallow bowl filled with crushed ice.

Spoon some dressing into each oyster and garnish with some red cabbage sprouts, spring onion curls and pea shoots.