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...
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.