Oysters with Pickled Cucumber (and a note on how to make a ‘Japanese Slipper’)

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I understand the appeal of oysters, there is something wild and exciting about eating a creature like this, freshly shucked and still alive, smelling of the ocean as you tip it up to your lips…..

and then…
salty snot.

I’m sorry. I really am. I feel terrible that I can’t fully appreciate them yet. I’m getting there though. A friend recently introduced me to what she called the “Japanese Slipper”, consisting of soy, wasabi, pickled ginger and lime. I loved the flavour at first but it’s that creaminess towards the end that i’m still getting used too. Apparently this is the most sought after part!
So, after having the Japanese Slipper, and not totally hating it, I also tried a bit of a pickled cucumber dressing as well. The dressing is delicious and according to my guests, the oysters were as well.
After all, I love the ocean and appreciate everything that comes from it. I’m sure I will love oysters one day. I will never stop trying that’s for sure!
I haven’t included a recipe here for the Japanese Slipper oysters, but they are really easy, just mix some soy sauce and wasabi together, pour about a teaspoon on each oyster, top with some pickled ginger and a squeeze of fresh lime juice. Note; they also pair nicely with an icy cold glass of Frangelico and Lime.

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Recipe

Makes 12

Ingredients

12 freshly shucked oysters
130g cucumber, de-seeded, very finely chopped
1 clove garlic, very finely chopped
1/4 spanish onion, very finely chopped
Juice of 2 limes
1 tbs coconut vinegar
1 tbs caster sugar
Pinch dried chilli flakes
salt and pepper

Method

In a bowl, combine all the ingredients, except for the oysters. Stir well and leave to pickle in the fridge for at least an hour.
When ready to serve, place about a tbs of pickled cucumber dressing on each oyster. Serve with extra lime wedges, if desired.

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