EAST 33 ANNOUNCES IPO AND PLANS TO LIST ON THE ASX
October 16, 2020
Oyster recipes curated for you by Australia’s Top Chefs
Let the festivities begin and impress your family and friends with these delicious dressings to accompany Sydney Rock Oysters by East 33. With sharing in mind, these recipes are perfect to make at home.
Gochujang
Ingredients:
2 tablespoons Gochujang
1 teaspoon of soy
1 teaspoon of sesame oi
l ½ teaspoon of caster sugar
¼ teaspoon sesame seeds toasted
¼ teaspoon black sesame seeds toasted
Method:
1. Combine all the ingredients together except the coriander and stir.
2. Shuck your dozen oysters and loosen the adductor muscle and plate on shaved ice or any other plate of your choosing.
3. Spoon sauce on each oyster place coriander leaves on top.
4. Serve and enjoy.
2 tablespoons Gochujang
1 teaspoon of soy
1 teaspoon of sesame oi
l ½ teaspoon of caster sugar
¼ teaspoon sesame seeds toasted
¼ teaspoon black sesame seeds toasted
Method:
1. Combine all the ingredients together except the coriander and stir.
2. Shuck your dozen oysters and loosen the adductor muscle and plate on shaved ice or any other plate of your choosing.
3. Spoon sauce on each oyster place coriander leaves on top.
4. Serve and enjoy.
Ginger and Eschalots
Ingredients:
1 teaspoon of finely diced fresh ginger
2 eschalots diced
1 tablespoon of Japanese soy
1 tablespoon of mirin
1 teaspoon of rice wine vinegar
Fresh picked coriander leaves
Method
1. Combine all the ingredients together except the coriander and stir.
2. Shuck your dozen oysters and loosen the adductor muscle and plate on shaved ice or any other plate of your choosing.
3. Spoon sauce on each oyster place coriander leaves on top.
4. Serve and enjoy.
1 teaspoon of finely diced fresh ginger
2 eschalots diced
1 tablespoon of Japanese soy
1 tablespoon of mirin
1 teaspoon of rice wine vinegar
Fresh picked coriander leaves
Method
1. Combine all the ingredients together except the coriander and stir.
2. Shuck your dozen oysters and loosen the adductor muscle and plate on shaved ice or any other plate of your choosing.
3. Spoon sauce on each oyster place coriander leaves on top.
4. Serve and enjoy.
Steamed oysters, with ginger and spring onion oil
Part 1
Ginger oil
• 2 parts ginger, skin on and scrubbed of excess dirt
• 3 parts neutral vegetable oil
Blend the ginger into a coarse paste, mix with the oil in a saucepan or pot that fits, heat gently on the stove over medium heat stirring occasionally. Once the mixture starts to boil, lower to a gentle simmer for 20 minutes and allow to cool to room temperature, decant the oil into a suitable container keeping the solids in with the oil, and allow to unfuse for 3 days refrigerated. Pass via an oil filter or a fine meshed sieve and keep oil refrigerated.
Part 2
Spring onion oil
• 2 parts neutral vegetable oil
• 1 part spring onion tops
Blend the spring onion with oil at high speed until the mixture reaches 60’C - then strain into a container via an oil filter. All the liquid to settle and dscant the oil.
Part 3
Soy dressing
• 12g rice vinegar
• 15g sugar
• 100g water
• 12g konbu extract (optional)
• 130g light japanese soy sauce
Stir to combine.
12 large Sydney rock oysters
20g of freshly grated wasabi (optional)
Steam oysters for 4 mins on high, the oyster should firm up and be warmed through. Dab each oyster with a small about of wasabi, spoon on soy dressing, and drizzle with ginger oil and spring onion oil.
Ginger oil
• 2 parts ginger, skin on and scrubbed of excess dirt
• 3 parts neutral vegetable oil
Blend the ginger into a coarse paste, mix with the oil in a saucepan or pot that fits, heat gently on the stove over medium heat stirring occasionally. Once the mixture starts to boil, lower to a gentle simmer for 20 minutes and allow to cool to room temperature, decant the oil into a suitable container keeping the solids in with the oil, and allow to unfuse for 3 days refrigerated. Pass via an oil filter or a fine meshed sieve and keep oil refrigerated.
Part 2
Spring onion oil
• 2 parts neutral vegetable oil
• 1 part spring onion tops
Blend the spring onion with oil at high speed until the mixture reaches 60’C - then strain into a container via an oil filter. All the liquid to settle and dscant the oil.
Part 3
Soy dressing
• 12g rice vinegar
• 15g sugar
• 100g water
• 12g konbu extract (optional)
• 130g light japanese soy sauce
Stir to combine.
12 large Sydney rock oysters
20g of freshly grated wasabi (optional)
Steam oysters for 4 mins on high, the oyster should firm up and be warmed through. Dab each oyster with a small about of wasabi, spoon on soy dressing, and drizzle with ginger oil and spring onion oil.
