Sydney Rock Oysters
Australia
Australia is famed for its native Sydney Rock oysters, which are actually not a native to the bustling city, but inhabit sheltered estuaries and bays, from Hervey Bay in Queensland to Wingan Inlet in Victoria. Reaching around 60 grams in three years, and known to live up to 10 years, the Sydney Rock Oysters are small and soft and have a distinctive taste, although their flavors can differ depending on which location they have come from.
These Aussie delights are perfect in an Asian-influenced dish such as these mini spring rolls, reflecting the cultural influences and creative spirit of Australian chefs.
Oyster Spring Rolls
Makes 20 mini spring rolls
- 2 tablespoons finely grated ginger
- 2 tablespoons fresh chopped coriander
- 1 tablespoon finely chopped chives or green onion
- 1 teaspoon lime or lemon juice
- 5 sheets spring roll pastry or 20 won ton wraps
- 20 freshly shucked oysters
- Peanut or canola oil, for brushing
Dipping sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1tablespoon lime or lemon juice
- 2 teaspoons palm (or regular) sugar
- 1-2 teaspoons sweet chili sauce, to taste
Preheat oven to 350 degrees Celsius.
Whisk the dipping sauce ingredients together in small bowl to dissolve sugar and set aside.
Combine the ginger, coriander, chives and juice in a small bowl. Lay out a sheet of spring roll wrap and cut into 4 or lay out a won ton wrap. (Keep the remainder of the pastry, covered, under a clean damp tea towel while working to prevent drying out.) Place an oyster on the center of each and top with a little of the ginger mixture. Brush edges with water and wrap as for a spring roll. Place, seam side down, on a lightly oiled or lined baking tray and brush lightly with oil. Bake for 10-12 minutes or until golden brown and crisp.
Serve immediately with the dipping sauce.
