If you don't like the slippery texture of raw oysters, this dish
will have you enjoying the shellfish in a whole new way. Purists
may scoff, but there's no doubt these are delicious.
For deep-frying:vegetable oil12large Sydney rock oysters, shucked, shells rinsed and driedFor dusting:seasoned plain flour2eggs, lightly whisked 140 gm (2 cups)fine breadcrumbs from soft white bread Corn purée 1 tbspolive oil1onion, finely chopped2corn cobs, kernels removed250 ml (1 cup)chicken stock10 gmbutter1garlic clove, thinly slicedChilli sauce6long red chillies2 tspcider vinegar1 tspolive oil
For corn purée, heat olive oil in a saucepan over low-medium heat, add onion and sauté until very tender (8-10 minutes). Add corn and stock, simmer until corn is tender (8-10 minutes). Transfer to a blender, add butter and garlic and process until smooth, season to taste and set aside.
For chilli sauce, preheat oven to 200C. Place chillies on an oven tray and roast until tender (5-7 minutes), transfer to a zip-lock bag, seal and set aside for 10 minutes to steam. Peel chillies (discard skin), finely chop, combine with vinegar and olive oil and season to taste.
Preheat oil in a large deep-sided saucepan or deep-fryer to 180C. Pat oysters dry with absorbent paper, dust in seasoned flour, then dip in beaten egg and coat in breadcrumbs, shaking off excess in between. Deep-fry oysters in batches until golden (2-3 minutes; be careful as hot oil will spit), then drain on absorbent paper.
To serve, spoon a little corn purée into the base of each oyster shell, top with a fried oyster, drizzle with chilli sauce and serve hot.