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
Vietnamese dressing
- 1 teaspoon fresh ginger grated
- 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 use coconut aminos for Paleo/Whole30
- 1 tablespoon chopped spring onions/scallions
- 1 tablespoon chopped fresh coriander /cilantro
- 2 dozen 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: 6 oysters | Calories: 106kcal | Carbohydrates: 8g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 868mg | Potassium: 66mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 78IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 2mg
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