Vietnamese Sizzling Akoya with Green Garlic & Peanuts
Recipe by Chef Amy Hamilton of Liberté Restaurant, Albany
- 12 shucked Leeuwin Coast Akoya, on the half shell
- 125ml clarified salted butter (see point 6)
- 2 green garlic shoots, finely sliced
- 2-3 tbsp crushed roasted peanuts
- Juice of one lemon
- Dash of fish sauce
- Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
- 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 prepare.
- To clarify butter, place butter in heavy based saucepan on stove and leave on the lowest heat. As the milk solids slowly bubble to surface, skim them off with a ladle. The butter is done when no more milk solids appear and the butter continues cooking long enough that it starts to have a delicious nutty toffee aroma.
- Place cast iron sizzle pan in oven and heat at 200˚C whilst making sauce.
- Place butter and sliced green garlic in a saucepan. Cook until the garlic starts to simmer then remove from heat.
- Add nuts.
- Season with lemon juice and fish sauce.
- Remove cast iron pan from oven and place on wooden trivet.
- Place Akoya onto hot cast iron plate and quickly spoon over the hot sauce.