Oyster shooters

This pass-around oyster shooter appetiser is spiked with sake, and jalapeño pepper gives it a hit of heat.

Oyster shooters Credit: Richo's Bar Snacks

• makes

  6

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp chopped chives, plus 6 extra to serve
• 1 tbsp finely diced cucumber
• 1 tbsp finely chopped pickled ginger
• 1 tbsp finely diced jalapeño pepper
• ½ tsp toasted sesame seeds
• 1 tbsp salmon caviar
• 2–3 tbsp mirin
• 1 tsp soy sauce
• ¼ cup sake
• 6 oysters

Instructions

1. To make salsa, place chives, cucumber pickled ginger, jalapeno, sesame seeds and caviar to a small bowl. Use a spoon to gently mix together so all ingredients are distributed evenly.
2. To make dressing, in a small jug, combine mirin, soy sauce and sake.
3. Gently use a spoon to slide an oyster from its shell into a shooter glass. Place 1 tsp salsa on top of oyster and cover with the sake dressing. Repeat with remaining oysters, salsa and dressing. Serve.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

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.