Oysters in Kataifi with Chilli Jam

Cook time 1 hour and 20 minutes (+ cooling time)
Servings 16

Ingredients

Chilli Jam
6 long red chillies, roughly chopped
1 small brown onion, roughly chopped
3 garlic cloves, chopped
1 tsp ground coriander
½ cup (125ml) water
2 cups (450g) white sugar
⅓ cup (80ml) white wine vinegar
Juice and zest of 1 lime
1 tsp fish sauce

16 Pacific oysters, cleaned
200g kataifi pastry
2 tbsp wasabi paste
Vegetable oil, for deep frying
Asian baby leaves
Micro herbs, toasted sesame seeds, lime wedges, to serve

Oysters in Kataifi with Chilli Jam

Method

Chilli Jam
Blend the chillies, onion, garlic, coriander and water in a food processor until finely chopped.

Place mixture in a medium saucepan over medium-low heat. Add the sugar, vinegar, lime juice and fish sauce. Stir until the sugar dissolves. Stir in lime zest.

Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer for 35-40 minutes or until the jam jells when tested (To test if it’s ready, place a teaspoon of jam on a chilled saucer and place in the freezer for 1 minute – if firm and set, the jam is ready). Spoon the hot jam into clean, dry jars. Seal. Turn upside-down for 2 minutes then set aside to cool.**

Oysters
Arrange the kataifi into 16 evenly sized bunches on a dry chopping board or work surface. Dab a touch of wasabi paste on each oyster, lay it on the edge of a kataifi bunch and gently roll up to enclose. Repeat with the remaining oysters.

Fill a small saucepan ⅔ with oil and heat to 180°C (or until a piece of bread begins to fry). Place the oysters, in batches, carefully into the oil using a slotted spoon and cook for 1-2 minutes, or until lightly golden brown. Remove from oil with slotted spoon, drain on paper towel and season with sea salt. Repeat with remaining oysters.

Place the deep fried kataifi oysters back in their shells, and serve on a bed of Asian leaves, drizzled with some of the chilli jam and topped with micro herbs, and sesame seeds. Serve with lime wedges.

** makes about 1 ½ cups chilli jam – store any remaining in the fridge