Description
This recipe makes about half a cup of the oyster dressing, which you might not use up right away. Keep the leftovers in the fridge for up to 1 week and use over salads, grilled meat or fish, or as a condiment with rice.
Ingredients
Scale
Vietnamese dressing
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, grated or mince
- 1/2 long red chilli, finely diced (or some chilli flakes)
- 1 teaspoon sesame oil
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons water
- Juice of 1 fresh lime
- 2 tablespoons fish sauce
- 2 teaspoons coconut sugar or palm sugar (omit for Whole30)
- 1 teaspoon Tamari sauce (use coconut aminos for Paleo/Whole30)
- 1 tablespoon chopped spring onions/scallions
- 1 tablespoon chopped fresh coriander /cilantro
- 2 dozen of fresh oysters (or fewer)
Instructions
Mix all dressing ingredients in a bowl and serve with shucked oysters. Use leftovers as a salad dressing or with grilled chicken, fish or prawns.
Nutrition
- Serving Size: 3 oysters
- Calories: 151
- Sugar: 1.5 g
- Sodium: 531.9 mg
- Fat: 5.8 g
- Carbohydrates: 9.6 g
- Fiber: 0.1 g
- Protein: 14.6 g
- Cholesterol: 75 mg
Keywords: Condiments, Vietnamese, Asian Dressing, Oysters, Appetizer, Finger Food, Christmas, New Year's Eve