A good sauce or vinaigrette is essential to enjoy really fresh seafood from the pristine waters of Australia. Uncle Frank being a seafood enthusiast, brought home lots of fresh seafood. Made this lovely wasabi lemon vinaigrette on our first day at Perth as a condiment great with scallops, steamed tiger prawns and Coffin Bay oysters.
You’ll Need:
- 20g wasabi paste (add more if you prefer it stronger)
- 60 ml lemon juice *
- 60 ml sunflower oil (I did not use olive oil as it will overpower)
- a pinch of salt
- 20g scallions chopped finely
Optional variations:
- Red chillies, chopped finely
- White sesame seeds, toasted
- Ginger, chopped finely (to give it more oomph!)
- 1 tbsp soya sauce
- 1 tbsp mirin (can be added too to make it a soya-based vinaigrette)
Directions:
- Mix all ingredients together except the scallions. Whisk till it is well combined and is slightly an emulsion.
- Add the scallions to the mixture.
- Drizzle a little onto the freshly shucked oysters or use as a dip for steamed tiger prawns.
Tip: You can keep the wasabi vinaigrette for a couple of days in the fridge adding the scallions only when it is to be consumed. The wasabi vinaigrette can be made a day in advance and stored in a air-tight container in the fridge.
Makes about 160 ml of vinaigrette
Coffinbay oysters enjoyed with wasabi vinaigrette
WA tiger prawns enjoyed naked well almost