Oysters with sea urchin

This simple but delicious appetiser showcases fresh Australian seafood. Perfect for a gathering!

• serves

  6

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 12 south coast oysters, or other small oysters
• 6 pieces sea urchin, halved
• 1 lemon, cut into wedges
• Blanched seaweed to serve
• Warm crusty bread and salted butter, optional, to serve

Instructions

1. Shuck the oysters and remove any shell or grit then turn the oyster over for presentation.
2. Slice the urchin pieces in half lengthwise.
3. Place half an urchin piece into each oyster. Place on top of blanched seaweed on a serving plate with lemon wedges.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.