Love them or hate them, oysters will either get your juices flowing or simply make you want to purge. Aficionados will stand their ground and argue that au naturel is the only way to eat an oyster – freshly shucked and gulped straight from the shell. Personally I prefer a squeeze of lemon or an uncouth dollop of cocktail sauce. I’ll even go retro and have them kilpatrick or maybe down them with a shot of vodka. The varieties are endless.
Give these a go.
chinkiang vinegar + crispy shallots
- 50 ml Chinkiang vinegar (Chinese black vinegar)
- Chinese crispy shallots
- Spoon ½ tsp vinegar onto each oyster, sprinkle with crispy shallots and serve.
ginger, chilli, lime + garam masala
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2 juicy limes
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1 tbsp grated palm sugar
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½ bird’s eye chilli, thinly sliced
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1 tsp fish sauce
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1 small thumb of young ginger, finely julienned
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garam masala
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coriander leaves
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chives
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Finely grate the zest from half of one lime into a bowl. Add the palm sugar and chilli and mash together. Squeeze the juice from both limes over the mixture and stir until the sugar has dissolved. Stir in the fish sauce and ginger and set aside.
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To serve, lightly sprinkle each oyster with garam masala, scatter over a few coriander leaves and spears of chive. Drizzle over the lime chilli dressing.
dried tomato salsa
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1 tbsp olive oil
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¼ medium red onion, finely diced
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1 cloves garlic, finely grated
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6 dried tomatoes, diced finely
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1 tbsp capers, roughly chopped
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1 tbsp flat leaf parsley, roughly chopped
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Sea salt + freshly cracked pepper
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Heat the olive oil in a pan and gently fry the onion and garlic until soft. Pour this, along with the juices, into a bowl and add the diced tomato, capers, parsley and 2 tablespoons of extra virgin olive oil. Season with salt and pepper.
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To serve, spoon salsa over each oyster.
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Yum I love oysters any way! The vinegar and shallots sounds like an easy and different alternative to fresh. I still need to get a bottle of tetsuya’s vinegarette and try that out, cause the oysters I had at his restaurant were the best ever!
Susan recently posted..Morks
I love oysters! A local grocery store has a fabulous fish counter and recently they treated my daughter and I each to a freshly shucked (and utterly unadorned) one. Delicious! But these toppings sound mouthwatering I must say.
Mama Kelly aka Jia recently posted..Too Much Pasta
Yum! I guzzle oysters any way the come too. These pictures are pretty, but I fear they are wearing too much for my liking. Do you still taste the oyster under all that?I have to say my favourite way these days is with a dab of wasabi and a couple of drops of soy sauce. Like a creamy, briny sashimi.
Genie recently posted..One week later
Mmmm – I like the sound of the oysters with crispy shallots and Chinese black vinegar. That’s so simple even I could make it!
MelbaToast recently posted..Ms Gs- Potts Point
I admit that I love kilpatrick. It was teh only way I could eat them when younger, though now I like a tangy vinaigrette with natural oysters too.
And Sydney rock oysters all the way…!
Tina@foodboozeshoes recently posted..Asia tripping – part II- Muar- Johor- Malaysia
Hi Genie, yes the oyster flavour is still there. The wasabi & soy sounds great!
It’s daggy and retro but I’m not embarassed to admit that I LOVE my oysters Kilpatrick. Way more than au natural although a super fresh one with the tiniest dash of sea salt and black pepper is still a wondrous thing. I just know that I can down 2 dozen kilpatricks without feeling ill afterwards!
But I love the sound of your oysters especially the chilli and lime.
Karen | C&C recently posted..Panna Cotta Daring Bakers Feb 2011
love oysters, natural but would try three ways. yum yum
I’m still trying to learn to like oysters au naturel. Having dressings and toppings like this help to detract me from the sliminess of the oysters themselves =p
mademoiselle délicieuse recently posted..Exceeding expectations at Sakana-Ya
Looks so beautiful! Not a fan of oysters much but I’d eat these.
I’ve never been a fan of oysters, until I tasted them fresh and raw during my road trip to NSW south coast. A convert since then! The three recipes are wonderful, John.
OH DEAR!
U just awakened the devil in me! Oysters 3 ways?!? Bring ‘em ALL on! But the one i’d like to try most is way no.2. Yes, i’m salivating! *wipes the drools off*
maameemoomoo recently posted..Sichuan Noodle
Hmmm…I have a love/hate relationship with oysters. I like how you’ve spiced things up here and played around with a variety of ideas.
Peter G @ Souvlaki For The Soul recently posted..Pea- Lentil and Bacon Salad
I only have love for oysters, except for when they’re turned into kilpatrick (the travesty!). I do tend to prefer mine plain, with just a squeeze of lemon. I’ve give these a go though. For research purposes of course!
Helen (grabyourfork) recently posted..Joe Papandrea South American butcher- Bossley Park
Oyster get my juices flowing in general. But these are extra special and very exciting. Love your site. It’s new to me and I must go peek around at your other treats. GREG
I’m also with the “just lemon” crowd, but your recipes do sound tasty. Perhaps they can get oyster haters to try them.
Gaby recently posted..Tips and recipes for a Peruvian-style party
Not a huge oyster lover, I’ll down one, at most 2 if they are there but these look absolutely gorgeous and make me actually want some oysters now!
angie recently posted..Caramel Mudcake with Chocolate Ganache Glaze – Its a Birthday Cake!
I hate to admit but I still haven’t got used to eating oysters… It’s not what I grew up with and never quite acquired the taste. They look fantastic though!
Maria @ Scandifoodie recently posted..Shrove Tuesday buns with almond butter and berry ricotta
Makes me wish I wasn’t allergic to shellfish.
Adore oysters. Natural Sydney rocks from the South Coast are my preference, but also love having them other ways too. Actually I will eat oysters any way you want to serve them to me
Sara & Belly Rubmles recently posted..Lemon Myrtle Panna Cotta plus Macadamia- Glace Fig & Mountain Pepper Florentines
Three ways of deliciousness! I’ve wanted some new ideas for dressing oysters for the next time the night feels right for swishness – thanks John.
Sarah at For the Love of Food recently posted..Plenty of Ottolenghi in a fine English garden
If only these oysters can appear right in front of my screen… they are a bit pricey to be enjoyed in Malaysia. I agree that the varieties are limitless. Love the Southeast Asian flavour of ginger, chilli, lime & garam masala blend. Thanks for the inspiring three ways recipe!
Reese@SeasonwithSpice recently posted..Granny Smith Apple Crisp