Nyonya oysters

Freshly shucked Sydney rock oysters served with a Nyonya-style vinaigrette and salmon roe.

Nyonya oysters Credit: Kitti Gould

• serves

  3

• prep

  20 minutes

• difficulty

  Easy

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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

1. Place the fish sauce, lime juice and sugar in a small bowl and stir to dissolve the sugar.
2. Finely chop the chilli, lemongrass, bunga kantan and shallot, then add to the mixture.
3. 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.

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