Soy Mignonette Oysters
- 12 fresh oysters
- ½ chopped spring onion
- 2 tbsp rice wine vinegar
- 2 tbsp white vinegar
- 1 tbsp dark soy sauce
- Pinch of crushed pink peppercorns
- Finely chop the spring onion and mix in the bowl with the rice wine vinegar, white vinegar and soy sauce. Season with a pinch of pink pepper, and leave to chill in the fridge for 10 mins.
- Carefully shuck the oysters and present in the half-shell, on a bed of crushed ice or salt. Spoon the dressing over each oyster and serve immediately.
10 mins
2 serving