MEMBER RECIPE
Oysters with wasabi and cucumber pickle Recipe
By ExLntfood
One of my mates, Joe knows a guy who owns an oyster farm near Nowra, New South Wales. Twice a year (Christmas and Easter), Joe goes down there and brings back a few large bags of oysters which he sells to the rest of us at the club. This easter I made up this cucumber wasabi pickle to go with the oysters I bought from him.
I like to come up with new ways to do natural oysters . I like light Asian flavors and so this dish has a bit of Japanese and Thai influence.
INGREDIENTS
- 12 Oysters in the half shell
- 1ea Lebanese cucumber
- ¼tsp wasabi paste
- 1Tbs rice vinegar
- 2 limes
- 2 Tbs olive oil
INSTRUCTIONS
- Slice 24 thin slices of the cucumber. Then slice the slices into small julienne- about 1 mm(1/16th inch) wide. Put the wasabi paste in a small bowl or tea cup. Gradually stir in the vinegar to make a smooth paste, then add the juice of the 2 squeezed limes and a little sea salt. Next stir in the olive oil, lastly stir in the cucumber julienne. Re-check the seasoning and refrigerate for 1 hour.
- When you are ready to serve put small spoonfuls of the cucumber pickle and dressing on top of the oysters. Add a little freshly ground black pepper and serve.
Member recipes are not tested by the CHOW food team.
