OYSTERS WITH SEAWEED GRANITA AND SESAME SPRINKLE

INGREDIENTS

  • 24 Sydney Rock oysters
  • 2 Lebanese cucumbers, peeled and seeded
  • 4cm piece ginger, finely grated
  • ½ cup seaweed salad
  • ¼ cup caster sugar
  • ½ cup lemon juice
  • 1 cup tonic water
  • sea salt flakes and freshly-ground white pepper
  • 1 Tbsp toasted sesame seeds
  • 2 nori sheets, crumbled
  • 1 Tbsp shiitake mushroom powder
  • 2 tsp wasabi powder
  • 1 tsp dashi powder

OYSTERS WITH SEAWEED GRANITA AND SESAME SPRINKLE

  • Preparation time: 15 minutes
  • Cooking time: nil
  • Serves: 4

4-STEP RECIPE

Step 1

Shuck the oysters and reserve the juice.

Step 2

Put the cucumbers, ginger, seaweed, sugar and lemon juice in a blender and purée until smooth. Strain through a fine sieve, then mix in the tonic water. Season with salt and white pepper, then pour into a shallow tray and freeze for 4 hours.

Step 3

Combine the sesame seeds, nori, shiitakes, wasabi and dashi in a spice grinder and pulse to mix finely.

Step 4

Scrape the granita with a fork to make crystals and spoon over the oysters. Scatter with sesame mix.