Marinated oyster with chilli, tamarind and peanut dressing

Mix the tamarind pulp and hot water together. Mash up the tamarind pulp with your hands or a spoon, then strain the tamarind water out through a fine sieve. You’ll need 90 ml tamarind water

Preheat a grill to high

Spread the shrimp paste in a thin layer on a piece of foil

Grill the paste on the foil until aromatic and slightly charred

Dry-toast the coconut in a pan or wok over medium heat until golden brown. You’ll need 24g toasted coconut for the recipe

Warm together the palm sugar and water in a small saucepan until the sugar is dissolved

Add the fish sauce, tamarind water and salt

Stir in the blitzed dried prawn, finely chopped galangal, chopped chillies, roasted shrimp paste, roasted peanuts and roasted coconut

Simmer for 3–5 minutes, ensuring the sauce thickens and the ingredients infuse into the sauce

Let cool, then store in a sterilised jar. It will keep in the fridge for 1–2 weeks

Blend together the apple juice, wasabi and oyster juice from your oysters, to taste

Weigh the liquid, then add 1% by weight of soya lecithin. Blend in the lecithin thoroughly using a stick blender. Pour the mixture into a bowl until a light foam forms on the surface

Mix each oyster with some of the dressing. Leave to marinate for 2 minutes

Serve garnished with an oyster or small shiso leaf and some of the wasabi foam