Cooks in: 10mins
½ thumb-sized piece peeled ginger
6 tablespoons of rice wine vinegar
1 red chilli
a little fresh coriander
1 teaspoon sugar
Freshly shuck (open) them with a small knife or oyster-shucker, using a tea towel to hold them.
Eat them the day that you buy them and serve them on some ice cubes that you’ve bashed up in a tea towel.
Finely grate ½ a thumb-sized piece of peeled ginger and mix with 6 tablespoons of rice wine vinegar
1 finely chopped and deseeded red chilli and a little finely sliced fresh coriander.
Stir in a teaspoon of sugar until dissolved. Serve in a dish with the oysters.