1 dozen natural oysters, shucked
1 small piece ginger, grated to make 1/2 teaspoon minced ginger
2 spring onions, sliced finely
1 teaspoon light soy sauce
1/2 teaspoon grated palm sugar
1 teaspoon fish sauce
1/2 teaspoon rice wine vinegar
1/4 Birds Eye chili, diced as small as you can (remove seeds for less heat)
1/2 teaspoon lime juice
1 spring onion, sliced finely to garnish
¼ rasher streaky bacon
50g cooked spinach
1 tbls breadcrumbs
½ spring onion, finely chopped
1 tbls chopped parsley
1 drop tabasco
½ tbls EV olive oil
¼ teaspoon Ouzo or Pernod
For Chinese style, mix ginger, spring onions and soy sauce in a small bowl and then drizzle over 4 oysters. Place under a hot grill and grill until top of oyster is browning nicely.
For Thai style, mix palm sugar, fish sauce, rice wine vinegar, chili and lime juice in a small bowl. Drizzle over 4 natural oysters and then garnish with spring onions and/or coriander.
For American Rockefeller style, mix cooked bacon, spinach, breadcrumbs, spring onions and parsley in a blender and process to a crumb mixture. Add the salt, hot sauce, olive oil and Pernod and pulse until finely chopped but not puréed, about 10 seconds. Place on oysters & grill until hot.