Trio of oysters

Degrease tomatoes, remove seeds and cut flesh into cubes. Peel and chop onion and garlic. Heat oil in pan, onion and garlic. Add the tomato and pinch of sugar and heat for approx. 1 minute. Return mixture to bowl and allow to cool. In the meantime, clean the forest onion and cut it into wafer thin rings. Cut pepper by half, remove seeds and finely chop pepper. Carefully cut leaves of coriander. Lime squeezing. In bowl dressing, beat the spring onions, pepper, coriander, lime juice, fish sauce and pinch of sugar. Cut the basil into strips. Stir vinegar, black pepper and basil through tomato cubes. Cut the lemon into 8 parts.

Carefully open oysters with the oyster knife supplied. Remove the oyster and remove any fragments. Place oysters in shell with coarsely ground ice cream. Put Thai dressing, tomato salsa, lemon wedges and mill with black peppercorns alongside oysters on a buffet. Pick a spoon or a salsa on an oyster or eat oyster in a classic way: with coarsely ground black pepper and a little lemon juice.