Akoya with Kaffir Lime Leaf & Shallot Oil

Akoya with Kaffir Lime Leaf & Shallot Oil
Amy Hamilton


12 freshly shucked Leeuwin Coast Akoya, on the half shell

Couple pinches sea salt flakes

Freshly cracked black pepper

1/2 shallot, finely sliced

30ml fresh lime juice

30ml shallot oil

1-2 fresh Kaffir lime leaves, finely julienned

1 fresh green chilli, finely sliced


  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. 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 serve.
  3. Mix all ingredients together, spoon over Akoya and serve immediately.