Indulge in some seafood decadence this summer with our mouth-watering, simple and elegant recipes that make the most of sweet, delicate seafood flavours. And really, what could be more Australian than that? On today’s menu – Oysters with a soy, sesame and shallot dressing. For more delicious seafood recipes, pick up a copy of Issue 8!
WHAT YOU’LL NEED
1 tbsp soy sauce | 1 tbsp rice wine vinegar | ½ tsp sesame oil | 1 doz Pacific oysters, shucked, but left in the half shell | 2 shallots, finely sliced diagonally | Toasted sesame seeds to garnish
WHAT TO DO
- To make the dressing, combine the soy, rice wine vinegar and sesame oil in a bowl. Whisk to combine.
- Arrange the oysters on a serving plate and spoon over the dressing.
Garnish with shallots and toasted sesame seeds and serve.
Photography Hannah Blackmore | Styling Olivia Blackmore | Recipe Sarah-Jane Hallett