oysters with black vinegar and tomato

  • 2 tablespoons black (Chinese) vinegar
  • 1 vine-ripened tomato, diced 
  • sea salt and cracked black pepper 
  • 12 Sydney rock oysters 
  • 1 green onion (scallion), sliced 
  • lemon wedges, to serve
  1. Place the vinegar, tomato, salt and pepper in a bowl and stir to combine. Spoon the vinegar mixture over the oysters and top with the green onion. Arrange with the ginger scampi and wasabi mayonnaise on a platter laid with ice and serve with the lemon wedges. Serves 6.
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