Oysters with wasabi granita & pickled ginger

7 Ingredients

• 60ml (1/4 cup) soy sauce

• 24 natural oysters (such as Sydney rock oysters), in the half shell

• Pickled ginger, to serve

• Wasabi granita

• 60ml (1/4 cup) water

• 2 tbsp caster sugar

• 2 tbsp fresh lime juice

• 1 tbsp wasabi paste

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3 Method Steps

• To make the wasabi granita, stir water, sugar and lime juice in a small saucepan over medium-low heat until sugar dissolves. Simmer for 5 minutes. Stir in the wasabi. Set aside to cool.

• Transfer the wasabi mixture to an airtight container. Place in the freezer for 30 minutes or until icy around the edges. Use a fork to roughly break up the mixture. Cover and place in the freezer for a further 4 hours, using a fork to break the mixture into coarse crystals every 30 minutes, or until firm.

• Divide soy sauce, wasabi granita and ginger among oysters.

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