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Oysters with wasabi granita & pickled ginger

recipe image


  • 15m
    prep

  • 05m
    cook
  • 6 servings

Oysters with wasabi granita & pickled ginger

Contains shellfish and soy.

These tastebud-tingling appetisers are salty, icy and spicy all at the same time.

Alison Adams

  • 7
    Ingredients

  • 3
    Method Steps

7 Ingredients

  • 60ml (1/4 cup) soy sauce

  • 24 natural oysters (such as Sydney rock oysters), in the half shell

  • Pickled ginger, to serve

  • Wasabi granita

  • 60ml (1/4 cup) water

  • 2 tbsp caster sugar

  • 2 tbsp fresh lime juice

  • 1 tbsp wasabi paste

  • Select all ingredients

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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Recipe Notes

Serves 6 as a starter.

Nutritional Information

Per serving

  • Calories

    67

  • Energy

    280 kj

  • Fat

    1g

  • Saturates

    0.5g

  • Protein

    5.5g

  • Carbs

    8.5g

All quantities above are averages

Image by Steve Brown

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