serves
6
prep
15 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
difficulty
Easy
level
Ingredients
Version one
- 4–5 Pinctada maxima pearl oysters, meat removed
- 80 ml (⅓ cup) dark soy sauce
- 1 tbsp raw sugar
- 2 tsp finely chopped garlic
- 2 tsp finely chopped ginger
- 1 large red chilli, finely chopped
- 1 large green chilli, finely chopped
Version two
- 4–5 Pinctada maxima pearl oysters, meat removed
- 1 lime, juiced
- 1 tbsp salt
- 2 tsp finely chopped garlic
- 2 tsp finely chopped ginger
- 1 large red chilli, finely chopped
- 1 large green chilli, finely chopped
Chilling time 30 minutes
Instructions
To make version one of these appetisers, cut the pearl meat into strips. Combine the remaining ingredients in a small bowl. Add the pearl meat and toss to coat, then refrigerate until chilled.
To make version two of these appetisers, cut the pearl meat into strips. Combine the remaining ingredients in a small bowl. Add the pearl meat and toss to coat, then refrigerate until chilled.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
