INGREDIENTS
For the spice mix:
1 tbsp garam masala
½ tsp celery salt
½ tsp sugar
1 tbsp curry leaves
½ tsp turmeric
½ tsp cumin
1 x pinch chilli powder
1 x pinch black pepper
1 tbsp panko breadcrumbs
For the oysters:
6 x Malden rock oysters
2 spring onions, finely chopped
¼ x cucumber, finely sliced
1 tbsp teriyaki sauce
1 tsp sesame oil
Juice of half a lime
200ml milk
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METHOD
For the spice mix:
Grind the ingredients in a food processor.
For the oysters:
Shuck the oysters, place the oyster meat onto a plate. Pour the oyster juice into a bowl, add the spring onions, cucumber, teriyaki sauce, sesame oil, and lime juice.
Place the oyster meat into milk, then add to the spice mix. Then add back into the milk, then back into the spice mix again.
Deep fry at 160°C / 315°F. Place the oyster shells under a grill for 1 minute to dry and warm.
Drain the crispy-coated oysters on kitchen towel. Place in the pre-warmed oyster shells and finish with a little of the dressing drizzled over them.