Nothing shouts celebration more than an abundant platter of oysters; an oyster bar is a perfect contender for spring gatherings – fun, luxe and delicious rolled into one. Featuring a panko crumbed with pea purée and horseradish cream and natural with watermelon chilli salsa, these recipes can easily be doubled or tripled.
4
Dozen
25m
Prep
10m
Cook
Ingredients
Panko crumbed oysters with pea purée and horseradish cream
Pea purée
- 80g salted butter
- 5 golden eschalots, sliced
- 3 cloves garlic
- 500g frozen peas, defrosted
- 450ml chicken stock
- 1/2 lemon
Horseradish cream
- 120g horseradish cream
- 60g whole egg mayonnaise
Panko crumbed oysters
- Canola or vegetable oil for frying
- 2 dozen oysters
- 2/3 cup plain flour
- Salt
- 2 eggs
- 1 1/2 cups panko
Natural oysters with watermelon chilli salsa
- 2 dozen oysters
Watermelon chilli salsa
- 300g watermelon, finely diced
- 2 Lebanese cucumbers, seeds removed, flesh finely diced
- 1 1/2 tablespoons chilli jam
- 1 birdseye chilli, finely diced
- 2 limes, zest and juice
- 1/2 teaspoon sea salt
Method
Panko crumbed oysters with pea purée and horseradish cream
1. For the pea purée
Heat a saucepan over medium heat. Add the butter and once melted, add the eschalots and garlic. Sauté until softened. Add the peas and the stock, increase the heat to high, bring to a boil then adjust the heat until the peas are simmering gently, cover and cook for 2-3 minutes, until tender. Blitz using an immersion blender, season to taste. Push the blitzed puree through a fine sieve. Transfer the puree into a piping bag. Set aside.
2. For the horseradish cream
Mix the horseradish and mayonnaise together. Transfer to a serving bowl and set aside.
3. For the panko crumbed oysters
Remove the oysters from their shells. Wash and dry the shells and arrange them on a platter. Drain the oysters on paper towel. Prepare three bowls, one with flour and a little salt, one with eggs lightly whisked with a tablespoon of water and one with panko. Working with one oyster at a time, dip into the flour (shaking off any excess), followed by the egg (again letting any excess drip off), and finally roll in the panko until coated. Set aside on a tray and continue until all the oysters are coated. Refrigerate until required. To cook, remove the oysters from the fridge. Heat the oil in a deep fryer or saucepan to 180°C then fry the oysters in batches until golden.
4. To assemble
Pipe the pea puree into the shells, top with a crumbed oyster and serve immediately with horseradish cream on the side.
Natural oysters with watermelon chilli salsa
1. For the watermelon chilli salsa and assembly
Combine the salsa ingredients and mix gently. Taste for seasoning. Serve on the side or spooned over the oysters.
