1/4 cup Chelsea Caster Sugar
2 cups boiling water
juice & grated rind of 4 limes
2 tablespoons Asian fish sauce
1 small red chilli, deseeded & finely chopped
1 tablespoon sweet chilli sauce

36 freshly shucked oysters on the half shell
sprigs of mint to garnish

Stir the caster sugar into the boiling water, until the sugar is dissolved. Add the lime juice and rind, fish sauce, chilli and sweet chilli sauce. Freeze in ice cube trays.

To serve, rinse oysters and place on a bed of rock salt or crushed ice. Place flavoured ice cubes in a blender and process to turn into slushy ice. Spoon over oysters and garnish with mint sprigs. Serve with a fork.
The frozen dressing keeps the oysters cold and provides a fabulous sharp sauce as it melts.