Oysters with fire ice
“"It's like chilli granita and absolutely delicious," Flanagan says.”
- 3 tsp sambal oelek (Indonesian chilli paste)
- 2 tsp caster sugar
- 1 tsp fish sauce
- 150ml cold water
- 18 oysters
Carol Flanagan expanded the role significantly when her daughter Victoria married in January. Not only did the international trade lawyer act as celebrant, she also did the catering, treating guests to a six-course degustation feast at her West Pennant Hills home.
Method
Whisk the sambal oelek, caster sugar, fish sauce and water in a metal or glass bowl until the sugar dissolves. Pour into a shallow tray and freeze for one hour.
Break up the ice crystals with a fork and return to the freezer. Repeat every 15 minutes until frozen into flakes.
Makes a dressing for 18 oysters
To serve
Serve a teaspoonful with each oyster.
