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How to make Oysters with wasabi granita & pickled ginger

Yield = 6
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

Ingredients

  • 60ml (1/4 cup) soy sauce
  • 24 natural oysters (such as Sydney rock oysters), in the half shell
  • Pickled ginger, to serve

Wasabi granita

  • 60ml (1/4 cup) water
  • 2 tablespoons caster sugar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon wasabi paste

Method

  • Step 1 To make the wasabi granita, stir water, sugar and lime juice in a small saucepan over medium-low heat until sugar dissolves. Simmer for 5 minutes. Stir in the wasabi. Set aside to cool.
  • Step 2 Transfer the wasabi mixture to an airtight container. Place in the freezer for 30 minutes or until icy around the edges. Use a fork to roughly break up the mixture. Cover and place in the freezer for a further 4 hours, using a fork to break the mixture into coarse crystals every 30 minutes, or until firm.
  • Step 3 Divide soy sauce, wasabi granita and ginger among oysters.