1 long red chilli, seeds removed, thinly sliced lengthways
Preparation
Finely shred the spring onion and place in a bowl of iced water. Stand for 10 minutes – the cold water will help the onion to curl up. Drain and pat dry with paper towel.
Combine the soy sauce, rice wine vinegar, sesame oil and ginger in a small bowl.
Spread a thin layer of salt, if using, on 4 small serving plates. Arrange 6 oysters on each plate and drizzle with the dressing. Garnish with curled onion and chilli, then serve immediately.
