| 2 T | rice vinegar |
| 2 T | shallot, minced |
| 2 T+1 t | lemongrass, minced |
| 1.5 t | palm sugar |
| 1 T | fish sauce |
| 12 | Nanoose oysters (available from Effing Seafoods) |
Combine ingredients 1-5 and mix well to dissolve sugar. Set aside to infuse. Meanwhile, scrub oysters with a thick brush under cold running water. Shuck oysters using an oyster knife and gently release from the bottom of the shell, saving oyster liquor. Spoon a little mignonette over the shucked oyster on the shell and enjoy!