Oysters with Wasabi Mayo and Toasted Crumbs
Photography Sarah Tuck.
Oyster lovers will be fighting over these – plump oysters topped with the magic combination of hot wasabi mayo, sharp pickled ginger and crunchy sesame crumbs.
Serves: 25
INGREDIENTS
3 slices white toast bread, crusts removed
2 teaspoons sesame oil
½ teaspoon sea salt
36 oysters in the half shell (I used Pacific oysters)
3 tablespoons Japanese pickled ginger, finely shredded
¾ cup microgreens, to garnish
wasabi mayo
½ cup Japanese mayonnaise
1½ teaspoons wasabi paste
METHOD
Wasabi mayo: Whisk the mayonnaise and wasabi paste together and store in a covered container in the fridge until ready to serve, up to 4 days.
Preheat the oven to 200°C.
Roughly chop the bread and put it in a food processor. Whiz the bread to form crumbs, drizzling in the sesame oil at the same time. Tip the crumbs out on to an oven tray and bake 5–8 minutes until golden (give them a little mix up at 5 minutes so they don’t brown too quickly around the edges).
Allow the breadcrumbs to cool and mix through salt.
Arrange oysters in the half shell on a platter lined with ice or rock salt. Dab half a teaspoon of wasabi mayo on each, then top with a little pickled ginger, crunchy sesame breadcrumbs and microgreens. Serve immediately. Makes 36.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.