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Oysters In The Half Shell With An Asian Salsa

  • 12
Oysters In The Half Shell With An Asian Salsa

Oysters are the perfect partner to Champagne.


  • 1 dozen Pacific oysters in the ½ shell
  • 2 spring onions, finely sliced
  • 1 tomato, blanched and peeled
  • 1 red chilli, halved and deseeded
  • 3 cups crushed ice or rock salt
  • soy sauce to serve
  • cracked pepper


  1. With a small sharp knife loosen the oyster from the muscle in its shell. Carefully remove any broken pieces of shell, never rinse under water as this will remove the oysters own juices.
  2. Wash the spring onions in a sieve under cold running water until the gluey texture disappears. Strain well and press to remove excess water.
  3. Halve the tomato and scoop out the seeds. Dice the tomato and chilli finely and mix together.
  4. Prepare a serving platter by filling with the crushed ice or rock salt. Place oysters in a circular pattern onto the platter. Place 1/2 teaspoon of the chilli and tomato salsa in the middle of each oyster. Top with a small mound of spring onion. Sprinkle over the soy sauce and cracked pepper to serve.

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