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West Coast oysters with soy drizzle and pickled ginger

West Coast oysters with soy drizzle and pickled ginger

Makes: 24

Ingredients

8 tbsp NOMU Extra Virgin Olive Oil
4 tbsp soy sauce
Juice of 1 lime
24 oysters, opened
6 small spring onions, finely sliced
2 tbsp pickled ginger, finely sliced

Directions

Place the Olive Oil, soy sauce and lime juice in a bowl and whisk to combine.

Place the oysters on ice on a large deep platter. Dress the oysters with the sauce and serve garnished with spring onions and pickled ginger.

 

Tips:
– If you want a bit of heat, add 1 finely sliced red chilli to the sauce.
– If you don’t like raw oysters, simply remove the oysters from the shell, dip them in tempura batter and deep-fry till golden and crispy. Serve as above but without the ice!

TEMPURA BATTER:
1 cup cake flour
1 tbsp cornflour
½ tsp bicarbonate of soda
A pinch of NOMU Sea Salt
1 ½ cup ice-cold soda water
Oil, for deep-frying
tempura batter

Combine all the dry ingredients in a mixing bowl and using chopsticks, a fork or a whisk, lightly whisk in the ice cold soda water till you have a nice light batter. Don’t worry if you have a few lumps! Dip the oysters into the batter, shake off the excess and deep fry until golden brown and crispy.

Ingredients

8 tbsp NOMU Extra Virgin Olive Oil
4 tbsp soy sauce
Juice of 1 lime
24 oysters, opened
6 small spring onions, finely sliced
2 tbsp pickled ginger, finely sliced

Directions

Place the Olive Oil, soy sauce and lime juice in a bowl and whisk to combine.

Place the oysters on ice on a large deep platter. Dress the oysters with the sauce and serve garnished with spring onions and pickled ginger.

 

Tips:
– If you want a bit of heat, add 1 finely sliced red chilli to the sauce.
– If you don’t like raw oysters, simply remove the oysters from the shell, dip them in tempura batter and deep-fry till golden and crispy. Serve as above but without the ice!

TEMPURA BATTER:
1 cup cake flour
1 tbsp cornflour
½ tsp bicarbonate of soda
A pinch of NOMU Sea Salt
1 ½ cup ice-cold soda water
Oil, for deep-frying
tempura batter

Combine all the dry ingredients in a mixing bowl and using chopsticks, a fork or a whisk, lightly whisk in the ice cold soda water till you have a nice light batter. Don’t worry if you have a few lumps! Dip the oysters into the batter, shake off the excess and deep fry until golden brown and crispy.

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