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.
- 12 large Sydney rock oysters, shucked, shells rinsed and dried
- 2 eggs, lightly whisked
- 140 gm fine breadcrumbs from soft white bread (2 cups)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 corn cobs, kernels removed
- 250 ml chicken stock (1 cup)
- 10 gm butter
- 1 garlic clove, thinly sliced
- 6 long red chillies
- 2 tsp cider vinegar
- 1 tsp olive oil
- 1For 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.
- 2For 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.
- 3Preheat 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.
- 4To 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.