040 Leeuwin Coast Akoyas 211026 JWyld

Ponzu Marinated Akoya with Avocado, Lime & Karkalla


Time: 20Difficulty: Easy/moderateServings: 24

24 Leeuwin Coast Akoya

150g avocado, pureed with juice of 1 lime

24 stalks of native karkalla

85ml soy sauce

250ml mirin

250ml rice wine vinegar

50ml sesame oil

85ml lime juice

1 star anise

2 slices fresh ginger

  1. Add all ponzu ingredients to a pot except for the lime juice, bring to the boil and simmer for 5 minutes.
  2. Remove from heat and cool in the fridge, add lime juice when cold.
  3. Wash the Akoya and shuck them carefully into the cold ponzu. Leave for 12-24 hours. The longer you leave, the more flavour they will take on.
  4. Clean and reserve the shells for serving.
  5. To serve, spoon Akoya into shell, top with a small amount of avocado puree and then with the karkalla.