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Ingredients
- 12 Leeuwin Coast Akoya
- 1 punnet Shimeji mushrooms
- 1 punnet King Oyster mushrooms
- 50g bean shoots
- ¼ bunch garlic chives, finely chopped
- 60g baby tatsoi leaves
- 1 red chilli, finely julienned
Shaoxing dressing
- 5 tbsp white soy
- 3 tbsp Shaoxing
- 1 tsp white sugar
- 2 tbsp ginger, finely chopped
- 2 tbsp sesame oil
Method
- 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.
- Keep the Akoya in the shell & chill on ice until ready to steam.
- Mix together the dressing ingredients until the sugar has dissolved.
- Trim the base from the Shimeji mushroom and slice the King mushroom into 5mm slices.
- Heat one tablespoon of sesame oil in a wok until smoking, quickly stir-fry mushrooms until golden, deglaze with half of the shaoxing dressing and set aside in a bowl with the bean shoots, garlic chives and tatsoi.
- Place the Akoya in a steamer basket and dress each one with a teaspoon of dressing. Steam over rapidly boiling water for one minute until just cooked.
- Arrange the stir-fried mushroom on the plate, top with steamed Akoya and serve immediately.
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