Wasabi Scallion Lemon Vinaigrette

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:

1. Mix all ingredients together except the scallions. Whisk till it is well combined and is slightly an emulsion.
2. Add the scallions to the mixture.
3. 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