Half shell oysters with twin fiery salsas

Method

1. Mix all the ingredients for the tomato and chill salsa together and set aside.

2. In a separate bowl, combine the ingredients for the pickled ginger and spring onion salsa and mix well.

3. Lay the oysters on a bed of crushed ice.

4. Top the oysters alternately with a little of each salsa.

5. Garnish the tomato salsa with the chive tops, and the pickled ginger salsa with a little spring onion and chopped pickled ginger. Serve immediately.

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Ingredients

16-24 Oysters, on the half shell
ice

For the tomato and chilli salsa:

1 tbsp Shallots, finely chopped
1 tbsp white wine vinegar
1 tomato, finely chopped
1 fresh red chilli, finely chopped
1 tbsp light olive oil
1 tbsp chilli sauce
1 tsp Chives, finely chopped
Generous pinch of Salt

For the pickled ginger and spring onion salsa:

2 tbsp Jalapeño pepper, finely chopped
2 Spring onions, finely chopped
1 tbsp pickled ginger, finely chopped
1/2 - 1 tsp Wasabi
1 tbsp lemon juice
1 tsp light olive oil

For the garnish:

1 tbsp green spring onion, finely chopped
1 tbsp pickled ginger, finely chopped
Chive tops

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