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Asian Oyster Souffle

INGREDIENTS

  • dozen oysters
  • 1 table sp. sweet chilli sauce
  • 40 grams butter
  • Small clove garlic, crushed
  • 1 inch fresh ginger, grated
  • 2 teasp. chopped coriander
  • 2 eggs
  • 100 ml milk
  • 1 tablesp. lemon juice
  • 2 teasp capers.
  • Teaspoon each of pine nuts, grated parmesan and lemon zest.
  • Generous pinch of Salt & Pepper.
Asian Oyster Souffle

METHOD

  • Pre-heat conventional oven to 180 degrees Celsius.
  • Leave oysters to drain in a sieve on draining board.
  • Whisk the rest of the ingredients together.
  • Then add oyster with as little juice as possible.
  • Pour into a serving dish.
  • Cook in a Bain-Marie for approx. 45 mins.
  • Eat immediately with a glass of Murphy's Irish Stout.