Japanese and Spicy Thai Vinaigrettes

These lovely vinaigrettes are great variations to try, and carry more kick than the classic mignonette.

Ingredients:

Japanese Vinaigrette:

  • 12 oysters in their shells
  • 3 tablespoons of sour cream
  • 1 teaspoon of wasabi
  • ½ cup of finely chopped flat parsley
  • Fresh ground black pepper

Preparation:

Mix the sour cream with the wasabi, and add pepper to taste. Open the oysters and drain some of the oyster liquid. Put 1 teaspoon of the wasabi cream on each oyster, and garnish with the parsley.

Ingredients:

Spicy Thai Vinaigrette

  • 12 oysters in their shells
  • 4 tablespoons of lime juice
  • 4 tablespoons of rice vinegar
  • ½ a red chilli pepper, finely chopped
  • Fresh ground black pepper
  • ¼ cup of chopped fresh cilantro

Preparation:

Mix the red pepper with the lime juice, adding more chilli pepper the spicier you want the vinaigrette. Add the rice vinegar and whisk thoroughly, then add pepper to taste. Open the oysters and drain the oyster liquid. Put 1 tablespoon of the Thai vinaigrette on each oyster, and garnish with the fresh cilantro.

 

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