Oysters with finger limes
serves
4
"I have paired the oysters with a dusting of native pepper and a few carpels of acidic finger lime or blood lime, which will make any Sydney rock or Angasi oyster sing, and also speak proudly of the uniqueness of this land." – Matt Preston. This is an edited extract from Matt Preston’s World of Flavour (published by Penguin Random House, $39.99).
Ingredients (3)
- 12 local Sydney rock oysters or Angasi oysters
- 2 blood limes or finger limes (any colour will do)
- 1 tsp native pepper, crushed
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Open the oysters. Turn them to free the flesh, but keep as much of the juice as possible in the shell. Lay on top of crushed ice in an edged plate or platter. Cut finger limes in half and squeeze out the pearls.
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2.Top each oyster with 1/4 teaspoon of finger lime pearls and a pinch of crushed native pepper. Serve immediately.
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