Half Shell Oysters with Twin Fiery Salsas

Add a lip smacking tingle to your oysters and serve with a glass of chilled champagne
By Paul Rankin
Half Shell Oysters with Twin Fiery Salsas
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

Main

  • 16-24 oysters, on the half shell
  • ice cubes

For the tomato and chilli salsa:

  • 1 tbsp shallots, finely chopped
  • 1 tbsp white wine vinegar
  • 1 tomato, finely chopped
  • 1 red chilli, finely chopped
  • 1 tbsp light olive oil
  • 1 tbsp chilli sauce
  • 1 tsp chives, finely chopped
  • Generous pinch of salt

For the pickled ginger and spring onion salsa:

  • 2 tbsp jalapeño peppers, finely chopped
  • 2 spring onions, finely chopped
  • 1 tbsp pickled ginger, finely chopped
  • 1/2 - 1 tsp wasabi
  • 1 tbsp lemon juice
  • 1 tsp light olive oil

For the garnish:

  • 1 tbsp green spring onions, finely chopped
  • 1 tbsp pickled ginger, finely chopped
  • chives, tops only

Method

1. Mix all the ingredients for the tomato and chill salsa together and set aside.

2. In a separate bowl, combine the ingredients for the pickled ginger and spring onion salsa and mix well.

3. Lay the oysters on a bed of crushed ice.

4. Top the oysters alternately with a little of each salsa.

5. Garnish the tomato salsa with the chive tops, and the pickled ginger salsa with a little spring onion and chopped pickled ginger. Serve immediately.

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