Entrees

Crispy saltbush oysters with karkalla salsa

Name: Native crispy oysters with karkalla salsa recipe
Yield: 12
Ingredients: 110g rice flour; 125ml water; Vegetable oil, to deep-fry; 12 oysters (we used St. Helen’s); 4-5 sprigs saltbush; 200g tomato; 25.00 ml extra virgin olive oil; 40.00 ml sweet chilli sauce; 62.50 ml loosely packed flat-leaf parsley leaves; 1 garlic clove, chopped; Small pinch ground pepperberry; Juice of 1/2 lime; Juice of 1/2 lemon; 1/2 small Lebanese cucumber, seeded and finely chopped; 1/2 small red capsicum, finely chopped; 30g karkalla; 1 long green shallot, finely chopped; 62.50 ml coriander leaves, finely chopped

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Crispy saltbush oysters with karkalla salsa

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by Nornie Bero

May 02, 2025

"This quick and easy oyster shot is a perfect party starter. The natural saltiness of karkalla adds a delightful salty cucumber finish." - Nornie Bero

1/2 cup (110g) rice flour
1/2 cup (125ml) warm water
Vegetable oil, to deep-fry
12 oysters (we used St. Helen’s)
4-5 sprigs saltbush

Karkalla salsa

1/2 can (200g) crushed tomatoes
1 1/4 tbs extra virgin olive oil
2 tbs sweet chilli sauce
1/4 cup loosely packed flat-leaf parsley leaves
1 garlic clove, chopped
Small pinch ground pepperberry
Juice of 1/2 lime
Juice of 1/2 lemon
1/2 small Lebanese cucumber, seeded and finely chopped
1/2 small red capsicum, finely chopped
1/4 cup (30g) karkalla (native sea succulent), finely chopped
1 long green shallot, finely chopped
1/4 cup coriander leaves, finely chopped

Method

1.

To make the salsa, place the crushed tomatoes, oil, sweet chilli sauce, parsley, leaves, garlic and pepperberry in a food processor and whiz until smooth. Transfer to a medium bowl with the lime and lemon juice. Stir to combine and season with salt flakes. Add the cucumber, capsicum, karkalla, shallot and coriander leaves and stir to combine. Set aside.
2.

Place the rice flour with a pinch of fine salt in a small bowl and whisk in the warm water until a thin, smooth batter.
3.

Heat 3cm oil in a small saucepan until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Deep-fry saltbush sprigs for 30 seconds, or until crispy. Drain on paper towel. Remove oyster meat from shells, reserving shells, and dip oyster meat in batter, letting excess batter drip off, then deep-fry battered oyster meat, in batches, for 20 seconds, or until crisp. Drain on paper towel.
4.

Quickly pat dry oyster shells with paper towel and replace fried oysters in shells. Top oysters with karkalla salsa and crispy saltbush to serve.

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Recipe Notes

There are native Australian ingredients required in this recipe – for dried herbs and spices, try mabumabu.com.au and herbies.com.au; for fresh herbs and greens, try specialty greengrocers.