Bright, zesty and packed with umami, this fresh pairing of passionfruit spritz and oysters makes an elegant festive appetiser
| انشأ بواسطة | سبينس |
| وقت التحضير | 20 دقائق |
| وقت الطهي | 8 دقائق |
| عدد الأفراد | 4 |
| مطبخ | الياباني |
| Special Occasion | Christmas |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة متوسطة السهولة |
المكونات
طريقة التحضير
تحميل PDFPlace the honey in a small saucepan over a high heat. Bring to the boil and cook for 5-6 minutes, or until very dark brown and starting to smoke, at 160°C. Remove from the heat and add the water, swirling to combine.
Juice the limes. In a jug, combine the toasted honey, Chastity Rangpur, passionfruit pulp, lime juice and half of the ice cubes. Stir well to combine, top with basil leaves and sparkling water.
Combine the sugar, rice vinegar, Sriracha and sesame oil. Stir well until the sugar has dissolved.
Place the ice or salt on a serving platter and arrange the oysters over. Spoon some of the dressing over each oyster.
Finely chop the chives and sprinkle some over each oyster. Top with a little salmon roe and serve alongside the drinks.
