Melissa Palinkas’ Akoya with Kosho Dressing
- 6 Leeuwin Coast Akoya
- 10g Kosho paste
- 15ml rice wine vinegar
- 10ml water
- 5ml sugar syrup
- Handful of chives, chopped
- Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
- Blend Kosho paste, vinegar, water and sugar syrup together.
- Blanch the Akoya in their shells, then top with Kosho dressing and finely chopped chives.