Recipe by- Coffin Bay Oyster Farmers

Serves 2

2 dozen fresh- shucked Coffin Bay Oysters

Oysters St. Michael
1 bag Panko breadcrumbs
2 eggs250 ml milk
1/2 cup plain flour
6 rashers bacon
100 ml tomato sauce
50 ml sweet chili sauce
30 ml Worcestershire sauce
Vegetable oil

Remove oysters from shell and dust in flour. Place in mixture of eggs and milk. Coat in panko breadcrumbs and wrap with a slice of bacon and skewer with toothpick. Make sauce with tomato, Worcestershire & sweet chili. Cook each oyster in vegetable oil and serve with sauce.

Salsa Oysters
2 whole tomatoes, chopped with seeds removed
1 small red onion, chopped finely
1 stalk lemon grass, finely chopped
1 tablespoon chopped coriander
1 teaspoon grated ginger
10 ml fish sauce
10 ml sesame oil
20 ml vinegar
20 ml Kikkoman's soy sauce
2 whole limes, juice only

Add all ingredients to bowl and mix thoroughly.Place a little of the salsa on each oyster and serve chilled.

The best local drop match:Delacolline Estate Sauvignon Blanc

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Info & photos: The Eyre Peninsula Culinary Adventure Guide- Australia's Seafood Frontier-

*Subject to availability of local produce- Guide used was produced in 2014- produce easily substituted, if you have difficulty with this just, ask us and we will endeavour to help you out.