Name: Salt-and-pepper oyster fritters with shaved fennel and blackbean dressing
Cuisine: Australian
Ingredients: 1 teaspoon sea salt; ½ leek, very finely shredded; 30 Pacific oysters, freshly opened; ¼ teaspoon freshly ground black pepper; 30 ml strained lime juice; 1 tablespoon diced red onion; 2 teaspoons minced ginger; 6 baby bok choy; 15 g black beans, soaked and rinsed; 2 tablespoons coarse rice flour; 120 ml extra-virgin olive oil; 1 large cucumber, peeled; 9 red shallots, finely sliced; 1 teaspoon freshly ground black pepper; 30 ml mirin; vegetable oil for deep-frying; 50 ml soy sauce; 2 small fennel bulbs; ¼ teaspoon sesame oil; 1 nori seaweed sheet, cut in half; 2 teaspoons Pickled Ginger, shredded

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Not often is it desirable or necessary to cook oysters, but the ocean-dwelling Pacific variety from Tasmania or South Australia can withstand a flash of heat without detriment to its flavour or texture. These fritters taste like a mouthful of surf and have a great texture, both of which are complemented by the saltiness of the blackbeans in the dressing. Do not use creamy rock oysters or flat belon (angasi) oysters for this dish, as their texture and taste will be lost in the translation.</