Barbecue oysters

Name: Barbecue oysters
Ingredients: 10 units.items Barbecue oysters; 100 g Fresh seaweed; 25 ml Sushi vinegar; 25 ml Ginger syrup; 1 units.items Spring onion; 25 ml Tomasu soy sauce; 50 ml Olive oil; 1 units.items Shallot; Red chili pepper; 10 g Sushi ginger; 5 g Coriander; 1 units.items Lime

Grilling the oysters releases umami. Combined with the subtle charcoal flavor, dressing, ginger, finely chopped spring onion and red chili, it creates a true explosion of flavor!By grilling the oysters in their own juices, they remain juicy and full of flavor.

Ingredients

10units.itemsBarbecue oysters

100gFresh seaweed

25mlSushi vinegar

25mlGinger syrup

25mlTomasu soy sauce

50mlOlive oil

1units.itemsSpring onion

1units.itemsShallot

Red chili pepper

10gSushi ginger

5gCoriander

1units.itemsLime

Preparation

Heat the (Kamado) barbecue to 200°C.
Place the oysters with the rounded side down on the barbecue and grill until the oysters just start to open, this takes about 5 to 8 minutes.
Remove the oysters from the barbecue.
Place the seaweed on a serving platter.
Use an oyster knife to open the oysters and cut the oysters loose from the shell.
Place the oysters on the platter with the seaweed.

Mix the olive oil with the sushi vinegar, soy sauce, and ginger syrup.
Use a spoon to drizzle the dressing over each oyster.

Cut the spring onion diagonally into pieces.
Cut the sushi ginger into fine brunoise.
Finely dice the shallot into sugar-brunoise.
Chop the coriander finely.
Garnish the oysters to taste with ginger, spring onion, red chili, and coriander.
Grate a little lime over the oysters.