It is important to tenderise the pearl meat before "cooking" it.  Do this by placing it on a wooden chopping board (or deck of a boat) and pounding it about 10 times.

Serves
6

Preparation

15min

Skill level

Easy
By
6
Average: 3 (1 vote)
Yum

Ingredients

Version one

  • 4–5 Pinctada maxima pearl oysters, meat removed
  • 80 ml (⅓ cup) dark soy sauce
  • 1 tbsp raw sugar
  • 2 tsp finely chopped garlic
  • 2 tsp finely chopped ginger
  • 1 large red chilli, finely chopped
  • 1 large green chilli, finely chopped

Version two

  • 4–5 Pinctada maxima pearl oysters, meat removed
  • 1 lime, juiced
  • 1 tbsp salt
  • 2 tsp finely chopped garlic
  • 2 tsp finely chopped ginger
  • 1 large red chilli, finely chopped
  • 1 large green chilli, finely chopped

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.

Instructions

Chilling time 30 minutes

To make version one of these appetisers, cut the pearl meat into strips. Combine the remaining ingredients in a small bowl. Add the pearl meat and toss to coat, then refrigerate until chilled.

To make version two of these appetisers, cut the pearl meat into strips. Combine the remaining ingredients in a small bowl. Add the pearl meat and toss to coat, then refrigerate until chilled.