Recipe by- Coffin Bay Oyster Farmers
Serves 2
Ingredients:
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
Method:
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
Method:
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- http://culinaryguide.exploreeyrepeninsula.com.au
*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.
