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Ingredients
12 Albany Rock Oysters, freshly shucked
1/4 cup ponzu dressing
2 kaffir lime leaves, spine removed, then very finely sliced
Panko
20 ml neutral flavoured oil (rice bran or sunflower)
1/2 tsp sesame oil
30 gm panko breadcrumbs
1 tsp black sesame
Flakey salt
Method
Crisp Panko
- 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.
Steam Oysters
- 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
- Dress with 1/2 tsp ponzu each oyster and top with crisp panko.
- Garnish with kaffir leaf and serve
