Ingredients 1 fresh kaffir-lime leaf, sliced into thin strips 2cm piece fresh ginger, peeled and sliced into thin strips 1 red banana chilli, seeded and finely sliced 25ml Tamari or light soy sauce Finger lime to serve Method Place oysters in a 25sm bamboo steamer basket and top each with 1-2 pieces each of the kaffir-lime leaf, ginger and chilli. Add 1cm of water to a wok and bring to the boil. Place steamer basket over wok, cover with a lid and steam for 1 minute 45 seconds. Remove basket from wok and place basket onto a serving plate. Drizzle with Tamari and squeeze finger limes over the oysters. Serve immediately. Grilled Tasmanian Scallops with Finger Lime Poached Barramundi Roulade with pearls of Finger Lime Caviar, Macadamia Nuts and Herbs Smoked Salmon Wraps with Finger Limes Wrapped Ballina Prawns , marinated in Finger Limes with Lime Chilli Dipping Sauce    Download a pdf (408k) of all the recipes by clicking on the image above to the left. You will need Adobe Acrobat Reader to view the file. If you don't have it you can download it here.
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