المكونات
- Spinneysfood Acacia Honey 80ml
- Spinneysfood Bottled Drinking Water 1 tbsp
- Limes 3
- Chastity Rangpur Lime & Juniper 250ml
- Passionfruit pulp 350ml (approx. 5 passion fruit)
- Spinneysfood Pure Ice Cubes 500g
- Spinneysfood Fresh Basil A handful
- Sparkling water 250ml
- Spinneysfood Extra Fine Caster Sugar 2 tsp
- Rice vinegar 4 tbsp
- Sriracha 1 tsp
- Spinneysfood Sesame Oil 1 tbsp
- Oysters 12, shucked
- Spinneysfood Fresh Chives A handful
- Caviar or salmon roe 1 tbsp
- 1kg Ice flakes or 500g coarse salt To serve
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Passionfruit and toasted honey spritz and oysters with a Japanese dressing
Japanese 20 Mins Prep · 8 Mins Cook
- Place 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.