Ingredients

  • Soya sauce 80ml
  • Pineapple juice 250ml
  • SpinneysFOOD Tomato Ketchup 180ml
  • Garlic powder 2 tsp
  • Apple cider vinegar 4 tbsp
  • Dijon mustard 1 tbsp
  • SpinneysFOOD Fine Sea Salt ¼ tsp
  • SpinneysFOOD Black Pepper ¼ tsp, freshly ground
  • Corn flour 2 tbsp
  • Water 4 tbsp
  • SpinneysFOOD Salted Butter 25g
  • Lemon 1
  • Panko breadcrumbs 50g
  • SpinneysFOOD Fine Black Pepper ½ tsp
  • Oysters 12, shucked

Nutrition (Per serving)

  • Calories 345
  • Fat 10.9g
  • Saturates 5.3g
  • Protein 18.8g
  • Carbs 42.9g
  • Sugars 19.7g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Baked lu’au oysters

American 10 Mins Prep · 5 Mins Cook


  1. Combine the soya sauce (or tamari), pineapple juice, ketchup, garlic and vinegar, mustard and a pinch salt and pepper in a small saucepan and bring to boil. Reduce the heat and let it simmer.
  2. Meanwhile, mix the corn flour with the water and add to the pot while stirring. Allow it to cook the sauce thickens and the corn flour cooks out. Transfer to a jar after it has cooled down.
  3. Preheat the oven to grill.
  4. Melt the butter. Zest the lemon. Combine the butter, zest, breadcrumbs and pepper for the topping.
  5. Place the oysters in a roasting dish. Top each with 1 teaspoon of the lu’au sauce and sprinkle the seasoned topping over.
  6. Place under the grill for approx. 5 minutes or until crisp.
  7. Serve with lemon wedges.