Oysters are one of this island’s best exports
Start by making the Vietnamese dressing. Finely dice the shallots, chilli and ginger and add to a small pot along with the vegetable oil. Cook over a medium heat for three to four minutes until softened, stirring regularly, then add the vinegar, fish sauce, soy sauce and cornflour. Stir together and bring to the boil, then remove from the heat and allow to chill. When cooled, finish the dressing with the zest and juice of one lime.
Next, shuck the oysters. Using a damp tea towel, hold an oyster with one hand. Hold an oyster-shucking knife in the other hand and place the tip of the knife in the base of the hinge of the oyster. Carefully twist and/or lever gently upwards to prise the hinge open, then slide the knife under the top shell to release the oyster and remove the top shell.
Pour out any water from inside, then place the oyster and base shell on a plate of crushed ice. Spoon over the Vietnamese dressing and garnish with some crispy onions and mint leaves. Serve straight away.
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