Freshly shucked oysters are getting a Sri Lankan makeover, with a Sydney food collaboration bringing together the best of the ocean and bold Southeast Asian flavours.
Cook, food stylist and Table At Gaya’s founder Gaya Manoharan has teamed up with The Oyster Stand’s Ryan Menner for a special series serving oysters with three distinctive dressings throughout November.
Rambutan & Mint
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Ingredients
– 5 pieces rambutan (fresh or canned), finely diced, reserving the juice
– 1 stalk fresh mint, finely chopped
Method
1. Finely dice the rambutan into small pieces.
2. Pick the mint leaves and finely chop.
3. Combine the rambutan and mint in a small bowl, mixing gently.
4. Spoon a small amount over each freshly shucked oyster just before serving.
Coconut Sambol
Ingredients
– ½ cup desiccated coconut
– 3 sprigs curry leaves
– 1 shallot
– 1 tbsp curry or chilli powder
– Salt, to taste
– ¼ lime
Method
1. Finely dice the shallot and curry leaves.
2. In a bowl, combine the desiccated coconut, diced shallot, diced curry leaves and curry/chilli powder with your hands.
3. Season with salt to taste.
4. Squeeze in the lime juice and mix well until combined.
5. Spoon a small amount over freshly shucked oysters just before serving.
Serving tip: Best made an hour ahead. Keep refrigerated until ready to serve.
Tamarind Mignonette
Ingredients
– 150ml white wine vinegar
– 50ml maple syrup
– 30g pepperberry salt
– ½ tsp tamarind
– 4 shallots (or more), finely diced
Method
1. Finely dice the shallots.
2. In a bowl, combine the white wine vinegar, maple syrup, pepperberry salt and tamarind. Mix well until combined.
3. Add the diced shallots and stir through.
Optional additional step: Leave to sit for at around 30 minutes before serving to allow the flavours to develop.
4. Spoon a small amount over freshly shucked oysters just before serving.
Serving tip: Best made 30+ minutes ahead. Keep refrigerated until ready to serve.
