Tray of oysters filled with a chilli & ginger dressing

Oysters with chilli & ginger dressing

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Prep: 15 mins No cook


Serves 4

John Torode's seafood dish with a kick makes a spicy addition to a Chinese-style banquet

Nutrition and extra info

Nutrition: per serving

  • kcal90
  • fat6g
  • saturates1g
  • carbs6g
  • sugars1g
  • fibre0g
  • protein4g
  • salt1.07g


  • 12 oysters, shucked (see method for tips on preparing your oysters)



    Up there with caviar, foie gras and champagne as one of the world's ultimate luxury foods,…

For the sauce

  • 1 garlic clove, minced
  • thumb-sized piece ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp mirin
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 4 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 red chilli, finely chopped
  • 2 tbsp sesame oil
  • bunch chives, finely chopped, to serve


  1. Shuck your oysters if not already prepared. Watch our video guide.

  2. To make the sauce, mix all the ingredients together in a small bowl. Drizzle the sauce over the oysters, then sprinkle with chopped chives and serve straight away.

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Comments, questions and tips

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16th Sep, 2014
We love these. I served as a main course so we had 12 oysters each. I served the oysters Au Naturel and put the dressing in a bowl so that we could have some with the sauce and some in their natural state. They went down a treat after the tom yum soup starter and followed by mango sorbet. Yummy yummy meal
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