- Prep time
- 5 minutes PT5M
- Cook time
- 6-10 minutes PT10M
- 4 servings
These spicy oysters get their kick from wasabi mayo. Serve them with wedges of lime for a perfect blend of flavors.
- 12-16 fresh oysters, small to medium in size, top shell removed
- 2 tablespoons wasabi powder
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons lemongrass, pureed
- 2 teaspoon ginger, pureed
- 1 cup mayonnaise
- ½ cup panko
- 2 tablespoons vegetable oil
- Lime wedges, for garnish
Preheat broiler to high. Mix together the wasabi, lime juice, lemongrass, ginger and mayonnaise. Mix together the panko and vegetable oil and set aside. Spoon 1 tablespoon of the wasabi mixture over each oyster.
Place oysters on a baking sheet and broil for 2–3 minutes or until the tops start to brown slightly. Sprinkle each oyster with the panko mixture and return to the broiler to brown. Serve with lime wedges.
Techniques used in this recipe:
- grill (I)
- grill (I): a cooking technique in which foods are cooked by a radiant heat source placed below the food.
A mollusc with two hinged shells. Examples are clams and oysters.
A cooking method involving grilling food over a wood or charcoal fire. Usually some sort of rub, marinade, or sauce is brushed on the item before or during cooking.
In Bordeaux and California, Semillon is often blended with Sauvignon Blanc. Because of its lean tartness Sauvignon Blanc is quite the opposite of Semillon - and, as they say, "Opposites attract." Outside Bordeaux, Semillon is becoming quite popular in Australia.
Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".
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