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 servePlace 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.
