Pacific Oysters With Frozen Mango And Chilli Dressing

Pacific Oysters With Frozen Mango Dressing - Cook Republic

 

It feels like summer in Sydney today. The mercury almost crept up to 38C where I live. Our towering trees have kept the house cool. I started the day with a mango smoothie so thick, you could only have it by scooping with a spoon. That cooled me down. Now that the cookbook is in the final stages of production, I seem to be getting a handle on life. Things have slowed down considerably in comparison and it is such a relief. I am developing recipes for the blog, something I have missed doing. Recently, I discovered frozen mango packs at my local supermarket. It was no surprise that the first two packs were exhausted within two days. With daily smoothies and a dessert or two, I thought it would be nice to experiment some more with frozen mango. So I made a quick, punchy, cold and spicy dressing for some beautiful Pacific oysters I picked up at the fishmonger’s. Pacific oysters are native to the Pacific coast of Asia. They are also known as Japanese or Miyagi oysters. The dressing is like a salsa with fresh Asian flavours and tiny bits of frozen mango pieces which explode flavour in your mouth as you slurp up the oyster, quite literally! The Tabasco sauce gives it a real lift.  I am mentally preparing for a very hot summer and I think I might have found my perfect Christmas dinner canapé.

 

Pacific Oysters With Frozen Mango Dressing - Cook Republic

 

Pacific Oysters

 

Frozen Mango And Chilli Dressing - Cook Republic

 

Eating Oysters

 

Frozen Mango Chilli Dressing

 

 

 

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PACIFIC OYSTERS WITH FROZEN MANGO AND CHILLI DRESSING

Creamy Pacific oysters when served with frozen mango bits and a punchy chilli dressing become a fresh indulgent palate cleansing starter for a summer dinner.

Makes – Serves 2/Makes approximately 1 cup of dressing

 

Ingredients

12 oysters (I used Pacific oysters)

for the dressing
1/4 cup finely diced frozen mango
1 teaspoon finely chopped red chili
1 tablespoon finely chopped coriander stalks
2 tablespoons fresh grapefruit juice and flesh
1 teaspoon Tabasco sauce
1 tablespoon fish sauce
1 teaspoon caster sugar
pinch of sea salt flakes, to serve
fresh grapefruit wedges, to serve

 

Method

Place all the ingredients for the dressing in a small 300ml capacity glass jar. Mix well with a spoon. Chill in the fridge until ready to serve.

Drizzle desired amount of  dressing on to the oysters and enjoy.

 

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