Sat, 16 September 2023
DISH 1: Ponzu Oysters
INGREDIENTS:
50g soya sauce
75g mirin
30g rice vinegar
20g yuzu juice
20g ginger peeled and blanched
Half-dozen oysters
Red chilli
Scallions
Seaweed
METHOD:
1. For the dressing simply combine all the liquid with the blanched ginger
2. Shuck (or let your fish monger do this for you) half dozen of your favourite oysters (my
favourite is Flaggy Shore as they are small and sweet).
3. Garnish with the ponzu dressing and some finely sliced scallions and chilli
—
Dish 2: Tempura Oysters
INGREDIENTS:
Oysters
Tempura batter
Flour
200g mayonnaise
100g truffle paste
20ml oil
Seasoning
METHOD:
1. Open your oysters, wash and dry on a cloth.
2. Make up your tempura batter mix. You can use Blue Dragon tempura mix (Asian market) just
add water to the mix.
3. Turn on your fryer to 170 Degrees.
4. Lightly dust the oysters in plain seasoned flour, then coat in the batter and deep fry for 1-2
minutes until golden brown. Remove and season.
5. For the truffle emulsion simply mix some mayonnaise with truffle paste and a little truffle oil to
taste.
Wed, 9 July 2025
Chef Simon O’Connell
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