Warm Oysters With Sesame Seed Dressing


RECIPE & FOOD PREPARATION BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
 

 
 
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INGREDIENTS

Makes 20

 1 cup sesame seeds

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1/3 cup rice wine vinegar

1 teaspoon soy sauce 

1 cup grapeseed oil

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20 oysters or as many you can eat

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1: Toast the sesame seeds in a dry frying pan until they are golden brown. Pour the seeds into a mortar and pound with a pestle until the seeds start to release their oils.

 

2: Add the rice wine vinegar and soy sauce to the mortar and continue to pound. Slowly add the grapeseed oil and mix until slightly emulsified. Store in a glass jar with an airtight lid until needed. It will keep in the fridge for a month.

 

3: Jimmy open your oysters and drizzle a little dressing over each one. Eat just as they are or heat them in the fire for a few minutes first.

 

Drink of choice: Stoneleigh Rose 


This story was created and photographed in partnership with Stoneleigh