Melissa Palinkas’ BBQ Akoya with XO Sauce, Torched Lardo & Capers

Melissa Palinkas’ BBQ Akoya with XO Sauce, Torched Lardo & Capers
Melissa Palinkas


40 Leeuwin Coast Akoya, shucked and washed

10 metal skewers

2 litres vegetable stock

30 slices of smoked lardo

Lilliput capers


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



  1. In a wide pan, heat the oil.
  2. Meanwhile, throw everything except soy, Shaoxing wine, brown sugar and charcuterie off cuts into a food processor. Blitz on high until smooth.
  3. 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.
  4. Alternatively, you can buy ready made XO sauce in an Asian supermarket.


  1. Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
  2. To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell.
  3. Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate.
  4. Repeat on the other shell to release the meat.
  5. Gently remove the green byssal thread by pulling sideways and the Akoya is ready to prepare.
  6. 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.
  7. Thread 4 Akoya onto a metal skewer, BBQ skewers on high for around 1 minute.
  8. Place lardo on top, 3 pieces per skewer and blow torch until smokey and melted.
  9. Spoon some XO on the plate, place skewer over the XO, sprinkle with Lilliput capers.