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Bens  Bluff oysters in angel hair with pickled seaweed and wasabi


  • 8 Bluff Oysters or similar oysters in the shell

  • .5 packet Filo pastry

  • 1 tablespoon Wasabi

  • Dressing

  • 1 teaspoon Fresh Wasabi Paste or dried wasabi made into a paste

  • 2 Limes

  • 1 tablespoon Rice vinegar

  • 1 tablespoon Soy sauce

  • 1 sheet toasted Nori

  • 1 leaf of Dried Kelp soaked and cut in to small pieces

  • 1 tablespoon Peanut Oil

  • Garnish

  • .5 cup Shisu cress Japanese parsley

  • .5 cup Coriander cress or small coriander leaves.

  • .25 cup small Mint leaf

  • Peanut Oil or Vegetable oil for deep frying

  • coarse Rock salt to serve the oysters on


  • 1.

    Shuck the oysters and reserve the shell. Pat dry the oysters and discard the liquid.

  • 2.

    Smear the oysters with wasabi paste.

  • 3.

    With a sharp knife cut the rolled up filo pastry into very fine strips, as fine as you can. Lay the cut filo out into eight even bunches and roll the oysters with the pastry.

  • 4.

    Combine the dressing ingredients and then add the soaked and cut kelp and break the sheet of nori into little pieces and add to the dressing.

  • 5.

    Combine the salad garnish leaves and dress with a squeeze of limejuice.

  • 6.

    Place the rock salt onto a serving dish and arrange the shells on top.

  • 7.

    Spoon the dressing into each shell and then place a small amount of salad garnish onto each shell.

  • 8.

    In the preheated veg oil at 180 degrees fry the oysters for about 30 seconds just to cook and lightly colour the pastry.(To test the oil, fry a piece of bread. It should turn golden brown with in a minute).

  • 9.

    Drain on paper towel and place each oyster into its shell.

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