Prep time: 10 minutes
Cook time: 4 minutes
12 oysters in the half shell
6 rashers streaky bacon, chopped into small pieces
2 teaspoons chilli sauce
1 tablespoon tomato paste
Salt and freshly ground black pepper
2 spring onions, diced finely
2 tablespoons fresh seaweed or karengo, diced finely
½ cup shopped parsley
Waimata Manchego cheese or Parmesan cheese, finely grated
To garnish, lemon wedges
Loosen the oysters from their shells, strain and reserve their liquid.
Rinse the shells well and return an oyster to each one. Pour about 2 cm of sea salt into a baking pan and place the oysters in their shells, pressing each shell gently into the salt.
Preheat the grill to its highest setting. Place the bacon in a large frying pan and cook slowly to render the fat. Turn up the heat and brown the bacon evenly. Add the spring onions and karengo. Remove from heat and add the Worcestershire sauce and tomato paste.
Spoon some of the mixture onto each oyster and sprinkle with parsley and Manchego cheese. Place in a preheated grill for about 4 minutes or until the cheese has begun to brown and the oysters are just opaque. Serve immediately with lemon wedges.