Open the oysters, detach them from their shells and filter their water through a fine sieve over a saucepan. Bring this water to a boil, plunge the oysters into it and poach them for 30 seconds. Remove them and keep them cold.
Peel carrots, leeks and ginger. Cut them very fine, as well as the lemon zest and put them in a salad bowl. Combine all the elements of the sauce (soy sauce, lemon juice, sherry vinegar, oils, honey and balsamic vinegar) in a bowl, pour 2/3 over the vegetables and mix. Add the chopped chives and tarragon.
Put in three different bowls the flour, the beaten eggs and the breadcrumbs.
Heat the oil in a skillet. Roll the oysters in the flour, then pass them in the egg, then in the breadcrumbs. Immerse them in the oil for 45 seconds, then drain them on absorbent paper.
When all the oysters are cooked, divide the garnish between the plates, place the oysters on top, pour a few drops of sauce and serve immediately.
