Finely chop the garlic, chili pepper, and coriander.

Shuck the oysters and loosen them from the shell, then drain off most of the liquid.

Place them in a mortar and pestle and pound until you have a coarse paste.

While pounding, gradually add the ginger syrup, lemon juice, and soy sauce.

Ensure that all the flavors are well combined and absorbed into each other.

Optionally, strain the mixture before distributing it over the oysters.