Kampong-style relish with Bruny Island oysters

Fresh Tassie oysters served with a spicy Malaysian relish of Asian shallots,lime juice and soy sauce.

• serves

  1

• prep

  10 minutes

• difficulty

  Easy

Stream free On Demand

Episode 4

episode • Adam & Poh's Malaysia in Australia • 

cooking • 

25m

G

episode • Adam & Poh's Malaysia in Australia • 

cooking • 

25m

G

Ingredients

• 12 Tasmanian oysters, freshly shucked

Relish

• 125 ml (½ cup) lime juice
• 55 g (¼ cup) caster sugar
• 60 ml (¼ cup) light soy sauce
• 1 tbsp dark cooking caramel sauce (available from Asian grocers)
• 150 g red Asian shallots, peeled and thinly sliced
• 2-3 fresh long red chillies, thinly sliced

Marinating time: 15 minutes

Instructions

1. For the relish, combine all the ingredients in a bowl, then cover and refrigerate for 15 minutes before using.
2. To serve, scoop a little of the relish on top of each oyster.

 

Join Adam & Poh on a Malaysian-Australian eating adventure in Adam & Poh's Malaysia in Australia.

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

Episode 4

episode • Adam & Poh's Malaysia in Australia • 

cooking • 

25m

G

episode • Adam & Poh's Malaysia in Australia • 

cooking • 

25m

G