Lemongrass tomato infused oyster shooters

Oyster Shooters


  • 1 dozen Fresh live oysters
  • 1 can/163 ml Tomato juice
  • 2 nos Juice from ripe roma tomatoes
  • 5 tbsp Lemon grass juice from 3 stalks, ground with water
  • 50 ml Freshly squeezed pineapple juice
  • 1 tsp Finely chopped red chili
  • 1 tsp Finely chopped coriander leaf or Chinese parsley
  • A few drops of Tabasco
  • Fine sea salt and a pinch of cracked black pepper


Mix all the ingredients; let them chill at least 4 hours before serving. Garnish with celery stick.


Chef Kasdi has presented his shooters in shot glasses on a bed of crushed ice for effect. When we do this, the ice will ensure that the oysters stay very chilled and will taste fresh.

Happy Slurping!