Clevedon Coast Oysters with Tapioca Crust and Lychee, Chilli Lime and Ginger Salad
18 Whole Clevedon coast oysters freshly shucked
½ cup ground tapioca
¼ cup cornflour
¼ tsp sichun pepper
flaky sea salt
1 cup buttermilk
¼ cup mirin
juice of 2 limes
1 Tblspn olive oil
2 Tblspn grapeseed oil
Chilli lime and ginger salad
18 fresh lychees
2 tsp ginger (finely chopped)
1 red chilli (de-seeded finely chopped)
6 basil leaves juilenne
6 flat leaf parsley juilenne
Reduce Mirin to a light caramal over a medium to high heat and add the lime juice. Whisk in olive oil and grapeseed oil.
For the Salad
Peel and remove stones from lychees and break flesh into rough pieces. Add ginger, chilli, basil and parsley.
Mix together tapioca cornflour, sichuan pepper and salt.
Place shucked oysters into the butter milk, toss into the tapioca mix, and deep fry until white and crisp.
Drain on paper towels.
Toss lychees with a little dressing and place in the middle of the plate.
Arrange 3 oysters on each salad and spoon around the dressing.
What to drink
Coopers Creek 'The Groover' 2008