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Bens  Bluff oysters in angel hair with pickled seaweed and wasabi


  • Dressing

  • Garnish


  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Semillon and Sparkling are the best wines to pair with Bens Bluff oysters in angel hair with pickled seaweed and wasabi.


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