South Australian Oysters with Seaweed Salad & Sesame Dressing

Ingredients

24 Coffin Bay Oysters

100 gm Dried Seaweed Salad

Rock Salt, to serve

Sesame Dressing

3 tbls Sesame seeds

2 tbls Rice Wine Vinegar

1 tbls Soy

2 tsp Brown Sugar

1 tsp sesame oil

2 tbls Kewpie (Japanese Mayonnaise)

1 tbls Mirin

Method

To make the dressing, in a frypan over a medium heat toast the sesame seeds until golden, allow to cool. Grind the seeds in a mortar & pestle or small food processor until smooth.

In a small bowl combine the rice wine vinegar, soy, brown sugar and Japanese mayonnaise. Add the ground sesame seeds and sesame oil, whisk well.

To prepare the seaweed salad, soak the dried seaweed in cold water for 10 minutes then drain well.

Remove the oysters from the shell and place some of the seaweed salad in each shell, spoon over a little of the sesame dressing, place the oyster back in the shell on top of the salad & dressing.

Serve on platter with the rock salt (the rock salt is to balance the oysters and keep them upright) and extra dressing.

Cook’s Tip

Seaweed salad can be purchased from our stores ready to go.

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