PREPARATION IN ADVANCE

Light the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C.

Place the spring onions on the grid, close the lid of the EGG and grill them for approx. 3 minutes. Remove from the EGG, let cool slightly and cut into thin rings. Halve the chilli pepper, remove the stalk and the seeds and finely cut the flesh. Peel the ginger and chop finely. Put all these ingredients in a bowl along with the soy sauce. Grate the lemon zest above the bowl, halve the lemon and squeeze out the juice over it.

Prepare a plate with sea salt. Shuck the oysters by inserting an oyster knife at the back hinge between the shell halves. Cut the hinge loose by moving your oyster knife back and forth horizontally. Don’t pry, this will create grit. Pass the knife between the backside. Then hold your knife diagonally upwards and move it towards the scallop (sphincter) on the right side of the oyster. Cut the scallop and remove the upper shell half. Place the lower shell half with the oyster in it on the sea salt. This will keep them stable.

PREPARATION

Scoop about 3 teaspoons of the dressing over each oyster. Put the oysters in the lower shell half on the grid and close the lid of the EGG. Grill the oysters for about 3 minutes. Pour the sea salt into a nice dish.

Remove the oysters from the EGG and put them on the sea salt.