Oysters with Vietnamese Dressing

I have only started eating oysters in the last couple of years. Prior to that I couldn't even stomach the thought due to their looks and texture - let's face it they are not the prettiest thing in the food chain!!
3
Having only tried eating oysters a few of the traditional ways, such as Kilpatrick, Mornay or Oysters Natural and being somewhat satisfied with them of course we naturally had to start experimenting with flavours. Some recipes came from cookbooks, some googled and some just made up, like this one.
3
A very Asian influence but such a nice burst of flavour, this recipe is very simple especially since the oysters are not cooked and served chilled.
3

Oysters with Vietnamese Dressing

3

Serves: 12

Points per serve: 0.5pts

3

1 dozen oysters

2 tablespoons Kecap Manis (Indonesian Soy Sauce)

2 tablespoons dry sherry

1 teaspoon crushed ginger

1 teaspoon crushed chilli

juice of 1/2 large lime (approx 1/4 cup)

1 teaspoon soft brown sugar

2 tablespoons finely chopped coriander

1 spring onion finely sliced

3
Clean and rinse oysters, refrigerate until ready to serve.
3
Mix all ingredients except for the oysters in a small bowl or jug and refrigerate until ready to serve oysters.
3
Before serving, divide dressing evening between oysters in their shells. Serve immediatey.

3