Name: Poached Rock Oysters with Winter Melon, Oyster Broth and Pea Flowers
Yield: Serves 8
Cuisine: Australia
Ingredients: 1 Young Winter Melon or Hairy Melon, With Small Seeds; 12 Unshucked Sydney Rock Oysters; 24 Unshucked Sydney Rock Oysters; 1 Teaspoon Dried Wakame Seaweed; 16 Flowering Pea Shoots; 4 g (⅛ oz) Xantana (Fermented Corn Starch); 8 Okra Sprouts; 4 French Shallots, Finely Diced; Oyster Cream; ½ Garlic Clove, Finely Diced; 10 ml (¼ fl oz) Grapeseed Oil; 5 g (⅛ oz) Shaved Dried Bonito; 24 Radish Seed Pods; 1 litre (35 fl oz/4 cups) Chicken Stock

Preparation info

Serves
8

Difficulty
Medium

Appears in

Quay

By Peter Gilmore

Published 2010

About

Most oyster aficionados in Australia prefer the Sydney rock oysters over other varieties. I also think they are superior in flavour. If you can’t find Sydney rocks you could substitute with flat angasi oysters. In this recipe I have gently poached the oysters in a broth made from oyster juices, shaved bonito and seaweed. The dish is served with Chinese winter melon, oyster cream, radish pods and flowering pea shoots.