Raw Akoya with Kaffir Lime Leaf & Shallot Oil
Recipe by Chef Amy Hamilton of Liberté Restaurant, Albany
INFO PANEL:
Time: 10 — Difficulty: Easy/moderate —
INGREDIENTS:
12 freshly shucked Leeuwin Coast Akoya, on the half shell
Couple pinches sea salt flakes
Freshly cracked black pepper
½ shallot, finely sliced
30ml fresh lime juice
30ml shallot oil
1-2 fresh Kaffir lime leaves, finely julienned
1 fresh green chilli, finely sliced
Method:
Mix all ingredients together, spoon over Akoya and serve immediately.
