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Oysters with Chilli and Ginger Recipe
A quick, easy sauce to serve with your oysters – you can spoon a little into each shell before eating. Makes enough to serve with Half-Dozen Pack of Teignmouth Oysters.
2cm piece of Fresh Ginger, peeled and grated
½ a Red Chilli, de-seeded and chopped into tiny dice
3 tbsp Rice Wine Vinegar
A few stalks of fresh Coriander, leaves picked and finely chopped
½ tsp Sugar
Mix together the ginger, chilli, vinegar and coriander. Stir in the sugar, ensuring it all dissolves, then pour into a small dish and serve next to the oysters.
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