Steamed Oysters with Kaffir Lime Leaf, Chilli and Ginger

“These oysters are simple, quick and a hit at dinner parties. They are particularly good married to a crisp, unoaked Australian Semillon or a glass of Champagne.”

Serves 1 to 2

Ingredients

12 freshly shucked Sydney Rock or Pacific oysters
1 fresh kaffir lime leaf, finely cut
1 small knob ginger, finely sliced
1 red banana chilli, seeds removed and cut finely
25 ml tamari or light soy sauce
squeeze of lime juice

Method

Place oysters in a 25 cm bamboo steamer basket.
Top each oyster with kaffir leaf, ginger and chilli.
Set aside.
Heat a wok with 1 cm of water in the base and bring to the boil.
Place the steamer basket with lid over the boiling water and steam for 1 3/4 minutes.
Do not overcook the oysters.

Pour soy over oysters, squeeze the lime juice and serve immediately to make the most of the aromas.