Oysters with a Lemongrass and Sesame Gluten Free Soy Dressing

24 Sydney Rock Oysters, or similar, on the half shell

2 tablespoons lemon grass, finely chopped

2 Spring (green) onions, white part only, thinly sliced

2 tablespoons (40mL) rice vinegar

1/2 teaspoon sesame oil

2 tablespoons (40mL) Kikkoman Naturally Brewed  Gluten Free Soy Sauce

To make the dressing, combine the Soy Sauce, rice vinegar and sesame oil in a small screw-top jar and shake well. Set aside.

Place the oysters on a large serving platter. Drizzle over the dressing, then sprinkle a little of the lemon grass and spring onions on top of each oyster. Serve immediately.

Tip: the lemon grass and Spring onions can be prepared 2 hours ahead and covered with plastic wrap until needed.

Tip: the dressing may be made the day before and stored in refrigerator until needed.

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