Steamed Albany Rock Oysters with Ponzu, Sesame Panko Crumbs and Kaffir Lime
These warm Albany Rock Oysters are perfect for serving on cooler evenings. With the oyster flesh just set by the gentle steam the panko crumb is then a lovely textural juxtaposition on the palate.
- 12 Albany Rock Oysters
- ¼ cup ponzu dressing
- 2 kaffir lime leaves, spine removed, then very finely sliced
- 20 ml neutral flavoured oil (rice bran or sunflower)
- ½ tsp sesame oil
- 30 gm panko breadcrumbs
- 1 tsp black sesame
- Flakey salt
- Heat oil in a frypan over medium heat.
- Add the panko and gently toss until they begin to brown.
- Add the sesame seeds and toss to evenly distribute through the crumb.
- Season with salt and remove to a plate to cool.
- Place shucked oysters open side up in a large steamer basket.
- Place the steamer basket over boiling water and cover with a lid.
- The boiling water should not touch the oysters.
- Steam for approximately 5 minutes, depending on the size of your oysters.
- Prior to removing them from the steam, the oysters should look a little more opaque and feel just set when pressed gently.
- They don’t need to be cooked through, just warmed.
- Using tongs, transfer the oysters to a serving tray or plate.
- Dress with ½ tsp ponzu each oyster and top with crisp panko.
- Garnish with kaffir leaf and serve