Natural Oysters, Two Dressings原味生蚝配两款蘸汁
Ice-cold Smoky Bay oysters with a sharp shallot mignonette and a ginger-soy dressing.冰镇生蚝配红酒醋汁与姜葱豉油，两种吃法。
- Serves份量
- 4
- Prep准备
- 20 min分钟
- Cook烹饪
- 0 min分钟
- Total共计
- 20 min分钟
Ingredients食材
- 24 fresh oysters on the half shell (or 24 unopened oysters)新鲜生蚝 24 只（半壳，或整只未开）
- 1 large eschalot (French shallot), very finely diced法国干葱头 1 大颗，切极细粒
- 3 tbsp red wine vinegar红酒醋 3 汤匙
- 1/2 tsp caster sugar细砂糖 1/2 茶匙
- 1/2 tsp cracked black pepper现磨黑胡椒 1/2 茶匙
- 1 tbsp light soy sauce生抽 1 汤匙
- 2 tsp rice vinegar米醋 2 茶匙
- 1 tsp sesame oil香油 1 茶匙
- 1 tsp finely grated ginger姜蓉 1 茶匙
- 1 spring onion, white part only, finely sliced葱白 1 根，切细
- 1 lemon, cut into wedges柠檬 1 个，切角
- crushed ice, to serve碎冰 适量
Method做法
- 1Keep the oysters in the fridge under a damp cloth until you are ready to serve, and never sit them in fresh water, which kills them.生蚝吃之前一直放冰箱，上面盖一块拧干的湿布；千万别泡在淡水里，会把蚝泡死。
- 2Mix the eschalot, red wine vinegar, sugar and black pepper in a small bowl and leave to stand for 15 minutes so the onion softens.干葱粒加红酒醋、糖和黑胡椒拌匀，静置 15 分钟，葱的辛辣味会柔下来。
- 3In a second bowl, stir together the soy sauce, rice vinegar, sesame oil, ginger and spring onion.另取一只小碗，把生抽、米醋、香油、姜蓉和葱白调匀。
- 4If your oysters are unopened, shuck them flat side up, cut the muscle free from the bottom shell and pick out any chips of shell.如果买的是闭壳蚝，平面朝上开壳，用刀把蚝肉从底壳上割断，挑掉碎壳渣。
- 5Spread crushed ice over a large platter and nestle the oysters into it so they sit level and keep their juice.大盘里铺满碎冰，把蚝壳一只只嵌稳，蚝汁才不会洒出来。
- 6Spoon dressing over the oysters only as you serve them, because dressed early they go watery and lose their sweetness.上桌时才浇汁——提早淋上去，蚝会出水，鲜甜味全跑掉。
- 7Serve with lemon wedges and eat within a few minutes, while they are still properly cold.配柠檬角，趁冰凉在几分钟内吃完。
Madam's tip太太小贴士
Buy closed oysters and shuck them yourself if you can, as they hold their own juice far better than pre-opened trays.条件允许就买闭壳生蚝自己开，蚝汁不流失，比开好的鲜得多。