Ingredients
-
1 lime, rind finely grated
-
60ml (1/4 cup) fresh lime juice
-
1 1/2 tablespoons chopped palm sugar
-
2 1/2 tablespoons fish sauce
-
2 tablespoons rice wine vinegar
-
1 1/2 teaspoons 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
-
1 tablespoon sesame seeds, toasted
Method
-
1Stir the lime rind, lime juice and sugar in a bowl until the sugar dissolves. Stir in the fish sauce, vinegar, oil, lemon grass, shallot and cucumber.
-
2Reserve 18 coriander sprigs. Chop the remaining coriander sprigs. Add to the dressing and stir to combine.
-
3Place the oysters on a serving platter. Divide the dressing and coriander sprigs among the oysters. Top with sesame seeds.
Source: taste.com.au
Discussion about this post