3 x Spring onions
¼ cup (60mls) Light Soy Sauce
¼ Cup (60mls) rice wine vinegar
2 x teaspoons sesame oil
2 x teaspoon grated Ginger
24 freshly shucked oysters
1 long red chilli (seeds removed, thinly sliced lengthwise)
1 Finely shred the spring onion and put into a bowl of ice water (stand for 10 minutes)
The ice water will help the spring onions curl. Drain and pat dry with a paper towel.
2 Combine the soy sauce, rice wine vinegar, sesame oil and ginger in a small bowl.
3 As an entrée place 6 oysters on a plate( to help stop the oysters from moving on the plate sprinkle a small layer of salt on the bottom of the plate place oyster on the salt and drizzle with the dressing, garnish with the onion and chilli, Serve immediately.