serves
3-4
prep
20 minutes
difficulty
Easy
serves
3-4
people
preparation
20
minutes
difficulty
Easy
level
Stream free On Demand
Stress Free Starters
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 50 ml fish sauce
- 50 ml lime juice
- 70 g caster sugar
- 2 red bird's eye chillies
- ⅓ lemongrass stalk
- 3 g torch ginger flowers (bunga kantan) (Junda bringing)
- 1 French shallot
- 12 live Sydney rock oysters, un-shucked
- 30 g salmon roe
- crushed/shaved ice, to serve
Instructions
- Place the fish sauce, lime juice and sugar in a small bowl and stir to dissolve the sugar.
- Finely chop the chilli, lemongrass, bunga kantan and shallot, then add to the mixture.
- Shuck the oysters, then serve them on a bed of ice with the Nyonya vinaigrette and salmon roe on the side.
Photography by Kitti Gould.
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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.
Stream free On Demand
Stress Free Starters
