for 12 pieces

Vinaigrette

1	lime, rinsed with hot water, dabbed dry, use a little grated zest and 2 tbsp of juice
2 tsp	toasted sesame oil
½ tsp	ginger, finely grated
1 tbsp	coriander leaves
4 tbsp	pomegranate seeds

Oysters

12

oysters

How it's done

Vinaigrette

Combine the lime zest and juice with all of the other ingredients up to and including the coriander, stir in the pomegranate seeds.

Oysters

Take each oyster individually and place it on a towel and chopping board with the flat side facing upwards, and cover with the towel. Holding the oyster firmly, push the tip of the oyster knife into the small opening in the hinge. Open the upper shell with a sharp twist of the knife. Slide the knife along the upper shell so as not to damage the flesh. Closed oysters should put up a lot of resistance when opened, otherwise they are inedible. Repeat the process with the rest of the oysters. Drizzle the vinaigrette over the oysters, enjoy immediately.

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