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...
Serves 4
Difficulty Easy
Method
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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.
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Step 2. Once the liquid has cooled slightly add in lime zest and juice. Set aside till completely cooled then add sliced shallot.
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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.
