Oysters | Japanese dressing

4 persons | Kamado, Fish and shellfish | Fish | Side dish, Appetizer

Prep time

• Light a medium amount of charcoal and now heat the Kamado to 150 °C and place the pro set in the Kamado. Then place the standard grid on the highest level in the multilevel lift. Let the Kamado heat up further to 200 °C.

Preparation

• Place the oysters on the smoking board, on the grill and wait about 3 minutes until the oyster pops open or you hear a hiss. When this happens, remove the oysters from the BBQ and open them once they have cooled slightly. After this, first check if the oyster is loose from the shell. 

• Start by removing the seeds from the cucumber and cut it into very fine cubes. After this, grate the lime and squeeze half of it. 

• Next, peel and grate the ginger. Then finely chop the chilli and save a little for later. 

• Start making the vinaigrette. To do this, mix the sesame oil and soy sauce with the ginger, chilli and lime juice. 

• Finally, add the vinaigrette to the oysters and finish with lime zest and a few rings of the remaining chilli.

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