Irish Oysters, Spiced Dressing, Crispy Shallot Salad by Wade Murphy

Wade Murphy of 1826 Adare Restaurant Theatre of Food at the Electric Picnic 2016

This dish has been created by Wade Murphy of 1826 Adare Restaurant for the Theatre of Food at the Electric Picnic 2016 with ingredients from Ardkeen Quality Food Store.

Serves 6

Ingredients

  • 9 Oysters, not shucked

  • 120mls Spiced Asian Dressing

  • 30g Spring Onions, cut on the bias

  • 30g crispy Shallot rings,

  • 15g micro Coriander

  • 1 Chilli, deseeded and cut into rings

  • 1 wedge of Lime per person

  • Seaweed for the oyster shell to sit on the plate

  • Spiced Dressing: (makes 150ml)

  • 2 Scallions, white only finely chopped

  • 1 Red Chilli, finely chopped

  • 10ml Toasted Sesame Oil

  • 15g pickled Ginger, finely chopped

  • 15g fresh Ginger, finely grated

  • 15ml Rice Wine Vinegar

  • 40mls Mirin

  • 10ml Fish Sauce

  • 10ml Soy Sauce

  • 15mls pickled Ginger Juice

  • 20mls Oyster Juice

  • 2 Limes, zest and juice

Method

Shuck the oysters, keeping the shell and the juices. Arrange the seaweed on the plate and place the shell on top. Place the oyster meat back into the shell. Whisk the dressing to ensure it is thoroughly mixed. Spoon the dressing onto the oyster. Mix together the micro coriander and the crispy shallot and place on top of the oysters. Place 1 ring of chilli on top of the shallot salad. Finish with a wedge of lime and serve.

Warm the sesame oil in a pan. Add the , chopped scallions, 2 types of ginger, chilli and cook without colouring. Add the rice wine vinegar and reduce by about 1/3. Add the miring, oyster juice and soy sauce and bring to a simmer. Turn down the heat and simmer for 20 minutes. Remove from the heat and add the pickled ginger juice, lime juice, zest and fish sauce. Allow to cool before serving on the oyster.

Crispy Shallot Rings:
2 shallots - thinly sliced on a mandolin
2 tbspns cornflour for dusting
Vegetable oil for frying
Sea Salt and pepper

Place the sliced shallots in a bowl and dust with cornflour and seasoning. Place in a pot and cover with the cold oil. Place over the heat and continue to cook the shallots, stirring occasionally, until golden and crispy. Remove on to kitchen paper and allow to cool.

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