EXCLUSIVE KELLY EASTWOOD RECIPE
Rock Oysters with Coconut Vinegar, Palm Sugar and Crispy Shallots
SYDNEY ROCK OYSTERS
Entertaining made easy with this simple yet tasty dressing by South Coast flavour expert, Chef Kelly Eastwood.
Oysters:
Sydney Rock Oysters
Serve:
Serves 2 as an entrée
Ingredients:
12 Oystersmiths Sydney Rock Oysters, served on the half shell
120mls Coconut Vinegar (found in Asian grocery stores)
2 tsp palm sugar, finely grated
1 shallot, finely sliced on an angle
2 tbsp crispy fried shallots
Method
In one bowl, mix together the coconut vinegar and palm sugar until the palm sugar dissolves.
Add the finely sliced shallots and allow the flavours to infuse for a few minutes.
Divide the mixture between the oysters, and finish with a sprinkle of crispy shallots.
Get recipes directly to your inbox! Enter your email and join our mailing list to receive exciting new recipes