Steamed Akoya, served in shell w/ exotic Asian mushroom stir-fry, garlic shoot beansprouts, ginger, spring onions
INFO PANEL:
Time: 10 — Difficulty: Easy/moderate — Servings: 4-6 to share
INGREDIENTS:
12 Leeuwin Coast Akoya
1 punnet Shimeji mushroom
1 punnet King Oyster mushroom
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:
- To clean the Akoya, rinse in fresh cold water and remove the beard from the base of the Akoya, by firmly pulling downward.
- Using an oyster shucker, open the fresh Akoya by inserting the blade at the base, cutting through the abductor as close to the shell as possible. Lever open the shell and run the shuck down to opposite shell to release the muscle. 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.
