Donna Hay - Recipes

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

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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