Ingredients
Makes 150ml
10m sesame oil
1 small shallot finely chopped
15g pickled ginger, chopped
10g fresh ginger, chopped
¼ small fresh red chilli, de-seeded & chopped
35ml rice wine vinegar
40ml sugar syrup (equal parts sugar and water dissolved & cooled)
40ml dashi (Japanese dried fish powder)
10ml Kikkoman light soy sauce
15ml pickled ginger juice
10ml nam pla (fish sauce)
2 limes, juiced
Vegetable oil for deep frying
4 shallots, sliced
Freshly ground pepper & salt
Baby coriander or finely chopped coriander
Description
Taste This Special Oyster Dish With The Original Oriental Vietnamese Dressing.
Australian Good Food Guide
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