– ½ thumb-sized piece peeled ginger
– 6 tablespoons rice wine vinegar
– 1-2 tsp KANKUN Chilli sauce
You can get your fishmonger to open the oysters for you or you can open them with a small knife, using a tea towel to hold them.
Note: eat them the day that you buy them and serve them on some ice cubes that you’ve bashed up in a tea towel.
Finely grate ½ a thumb-sized piece of peeled ginger and mix with 6 tablespoons of rice wine vinegar, 1-2 tsp of KANKUN SAUCE. Stir in a teaspoon of sugar until dissolved. Serve in a dish with the oysters.