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Recipe

Sydney Rock Oysters on a Bed of Broccolini®

4
Serves
30 MINS
Prep Time
25 MINS
Cook Time
22
Ingredients
Ingredients
Method
  • 3 Broccolini®, blanched and refreshed
  • 1/2 cup Broccolini®, sliced and blanched
  • 4 dozen Sydney rock oysters
  • 100 grams smoked lamb, cut into thin strips
  • 100 grams plain flour plus extra for dusting
  • 1 egg white lightly beaten
  • 1 cup sesame and seaweed salad, (available from Asian supermarkets)
  • 1 lime, Juice and zest
  • 1 tbsp peanut oil
  • 2 tbsp black sesame seeds
  • 100 ml cold soda water
  • 1 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1 cup Vegetable oil, for deep frying
  • 1 tbsp sweet soy
  • 1 tbsp light soy
  • 1 tsp ginger purée, (available in tubes from supermarkets)
  • 50 ml tomato sauce
  • 50 ml pineapple juice
  • 20 ml wine vinegar
  • 50 grams caster sugar
  • 1 tsp red chilli, crushed
  1. Combine all sauce ingredients, bring to the boil, reduce by half and cool.
  2. Set 1 bunch of Broccolini® aside for plating. Slice the stems of 2 bunches of Broccolini® very finely and divide into 3 portions. Roughly chop (about 1cm long pieces) the florets of these 2 bunches and also divide into 3 portions.
  3. Combine 1 portion of finely sliced Broccolini® stems to 1 portion florets and smoked lamb. Place oysters on a baking sheet and spoon over mixture. Set aside in a cool place.
  4. Mix sesame seaweed salad with 1 portion finely sliced Broccolini® stems and 1 portion of chopped florets.
  5. Remove 1 dozen oysters from their shells, fill with salad mix and replace oyster.
  6. Combine lime juice, zest and peanut oil and drizzle over oysters. Sprinkle with black sesame seeds. Set aside in a cool place.
  7. Remove remaining dozen oysters from their shells. Divide remaining chopped florets and sliced Broccolini® stems between the shells. Combine soy sauces and ginger and spoon over Broccolini®.
  8. Place 100g flour in a bowl and add egg white and soda water. Mix well.
  9. Dust oysters in extra flour then dip in batter. Fry in hot oil, at 180°C, until golden. Drain on absorbent paper.
  10. Combine salt and smoked paprika and sprinkle over oysters. Place on top of Broccolini®.
  11. Meanwhile place tray of hot and sour oysters under a hot grill for 2 minutes till warmed.
  12. Plate oysters a dozen per serve, 4 of each type per serve, garnished with whole Broccolini® stalks.