Half shell oysters with twin fiery salsas

Ingredients

• 16-24 Oysters, on the half shell
• ice cubes

For the tomato and chilli salsa:

• 1 tbsp Shallots, finely chopped
• 1 tbsp white wine vinegar
• 1 Tomatoes, finely chopped
• 1 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 peppers, 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 onions, finely chopped
• 1 tbsp pickled Ginger, finely chopped
• Chives, tops only