Eat

Oysters with Lemongrass, Chilli and Shallot Dressing

Quick to whip up, this Asian-inspired starter of Sydney Rock oysters pairs beautifully with an acidic Semillion with citrus notes...

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Recipe by: Recipe by Melissa Dixon, Head Chef, Bistro On Hermitage
Serves 4
Difficulty Easy

Method

  • Step 1. Place sugar, vinegar and water into a small pot on a medium heat, stir slowly till sugar dissolves, then increase heat bring to the boil and boil for 2 mins. Remove from heat and add chopped lemongrass and chilli.

  • Step 2. Once the liquid has cooled slightly add in lime zest and juice. Set aside till completely cooled then add sliced shallot.

  • Step 3. Place oysters on ice or rock salt on a plate, spoon approximately 1 tsp of lemongrass and shallot liquid over each oyster. WINE PAIRING: Enjoy with a glass of James Estate 2016 Estate Semillon.

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