Thu, May 24 2012
oysters with chilli, ginger and rice wine vinegar
Oysters are funny old things. Now they’re considered a decadent aphrodisiac, when only 100 years ago they were the pigeons of the sea and would be chucked into pies as peasant food. Aphrodisiac? I’m not sure, but I do seem to have acquired a taste for them over the last 3 years.
Ingredients
Finely grate ½ a thumb-sized piece of peeled ginger and mix with 6 tablespoons of rice wine vinegar, 1 finely chopped and deseeded red chilli and a little finely sliced fresh coriander. Stir in a teaspoon of sugar until dissolved. Serve in a dish with the oysters.
Votes
0
Rating
You can get your fishmonger to open the oysters for you or you can freshly shuck
(open) them with a small knife or oyster-shucker, using a tea towel to hold them
(see pictures opposite), eat them the day that you buy them and serve them on
some ice cubes that you’ve bashed up in a tea towel.
Finely grate ½ a thumb-sized piece of peeled ginger and mix with 6
tablespoons of rice wine vinegar, 1 finely chopped and deseeded
red chilli and a little finely sliced fresh coriander.
Stir in a teaspoon of sugar until dissolved. Serve in a dish
with the oysters.vv
Images (1)
Reviews (0)
Be the first to review this listing!