- 6 servings
Contains shellfish and soy.
These tastebud-tingling appetisers are salty, icy and spicy all at the same time.
60ml (1/4 cup) soy sauce
24 natural oysters (such as Sydney rock oysters), in the half shell
Pickled ginger, to serve
60ml (1/4 cup) water
2 tbsp caster sugar
2 tbsp fresh lime juice
1 tbsp wasabi paste
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3 Method Steps
To make the wasabi granita, stir water, sugar and lime juice in a small saucepan over medium-low heat until sugar dissolves. Simmer for 5 minutes. Stir in the wasabi. Set aside to cool.
Transfer the wasabi mixture to an airtight container. Place in the freezer for 30 minutes or until icy around the edges. Use a fork to roughly break up the mixture. Cover and place in the freezer for a further 4 hours, using a fork to break the mixture into coarse crystals every 30 minutes, or until firm.
Divide soy sauce, wasabi granita and ginger among oysters.
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Serves 6 as a starter.
All quantities above are averages
Image by Steve Brown
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