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Ingredients
40 Leeuwin Coast Akoya, shucked and washed
10 metal skewers
2 litres vegetable stock
30 slices of smoked lardo
Lilliput capers
XO
1/2 cup dried scallops
1/2 cup roasted, dried prawns
1/2 cup ginger, roughly chopped
1/2 cup garlic, roughly chopped
5 red chilli, roughly chopped
2 large red onions, roughly chopped
1 cup charcuterie off cuts, minced down
1/2 cup soy sauce
125ml Shaoxing wine
1/4 cup brown sugar
1 cup peanut oil
Method
XO
- In a wide pan, heat the oil.
- Meanwhile, throw everything except soy, Shaoxing wine, brown sugar and charcuterie off cuts into a food processor. Blitz on high until smooth.
- Add to a very hot pan and cook for 3-5 minutes. Add the charcuterie and combine well. Add liquids, bring down to a medium heat and simmer for 30 minutes. Add sugar and cook down on simmer for another 30 minutes.
- Alternatively, you can buy ready made XO sauce in an Asian supermarket.
Other
- Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
- To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell.
- Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate.
- Repeat on the other shell to release the meat.
- Gently remove the green byssal thread by pulling sideways and the Akoya is ready to prepare.
- Heat stock to a simmer, poach the Akoya 10 at a time for 1 minute, place on a tray lined with a kitchen cloth and place straight in the fridge to cool. Toss in a little oil once cooled.
- Thread 4 Akoya onto a metal skewer, BBQ skewers on high for around 1 minute.
- Place lardo on top, 3 pieces per skewer and blow torch until smokey and melted.
- Spoon some XO on the plate, place skewer over the XO, sprinkle with Lilliput capers.
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