Sydney Rock Oysters with a Tamarind & Lime Dressing

COMPLIMENTARY RECIPE

“Oysters are the ultimate eco-friendly extravagance. They feed on microscopic organisms by drawing water into their shells and filtering the nutrients out. Oysters are like the canaries of the sea; they are highly sensitive to pollutants and can’t survive in anything less than pristine waters.” - Chef Mark Jensen

SERVES 4-8, as a starter

INGREDIENTS

4 dozen freshly shucked Sydney rock oysters (see Note)
DRESSING
2 tablespoons tamarind puree
juice of 1 lime
1 teaspoon very finely chopped ginger
3 tablespoons fish sauce
3 tablespoons rice vinegar
4 tablespoons soft brown sugar
10 large Thai basil leaves, finely sliced

METHOD

To make the dressing, place all the ingredients, except the basil, in a saucepan with 125 ml of water and bring to the boil. As soon as the dressing boils and the sugar dissolves, remove the pan from the heat and allow the dressing to cool, then stir through the basil. Arrange the oysters on a platter and spoon 1 teaspoon of dressing onto each oyster.

Note: This recipe makes enough dressing for four dozen oysters. Adjust the quantities to suit the number of people you are serving.