Oysters with Tabasco and Coriander Dressing Recipe
If you’re planning a romantic night in, these plump, juicy oysters will get it off to a good start! Drizzle fresh oysters with a coriander dressing and a splash of Tabasco sauce for an Asian twist.
Asian 10 Minutes EasyServes 2
3/4 cup fresh coriander leaves, finely chopped
2 tbsp rice wine vinegar
2 tbsp mirin
1 lime, rind finely grated, juiced
2 thin green shallots, thinly sliced
1 tsp finely grated fresh ginger
6 fresh oysters (from sustainable sources)
Tabasco sauce, to serve
1-2 lemons, to serve (optional)
Fresh baby coriander, to serve (optional)
Prepare the oysters
Rinse the oysters in cold water before you start preparing them – this can be tricky, so please be very careful.
To open them, you’ll need an oyster knife which is short, thick and quite blunt. Do not use a normal kitchen knife – it’s dangerous, and you’ll probably snap the tip of the knife! A screwdriver is probably a better bet if you don’t have an oyster knife.
Hold the oyster curved-side down on a chopping board with a folded kitchen cloth between the shell and your hand – this is to help you get a good grip and protect your hand.
Look for the hinge between the top shell and the bottom shell, and poke the knife tip into the crack. You need to push quite hard and work it in there, but eventually, you should be able to prise the top shell off. It’s not always that easy, so it might be a good idea to try a few before dinner to get the hang of it. Wear an apron too in case you get a bit dirty.
When you get the oyster open, throw away the top shell. If there is any seawater in the bottom shell with the oyster, try and keep it in there.
Pick out any fragments of shell and arrange the oysters on a serving plate with a mound of rock salt or crushed ice.
Make the dressing
Place the coriander, vinegar, mirin, lime rind and juice, shallot and ginger in a bowl and stir to combine.
Spoon over the dressing and drizzle the oysters with Tabasco sauce to taste.
Sprinkle with the baby coriander (optional) and eat immediately.
When you buy oysters, make sure that they are tightly closed and heavy in the hand. Ideally, oysters should be straight out of the sea when you eat them.
Oysters are available year-round, but the best time to eat them is in the depths of winter when the ocean is icy cold and they’re plump and juicy.