Australian oysters in general are plump, creamy and buttery.
In this recipe I wanted to keep the liquid of the oysters as clear as possible and I then added finger lime beads to enhance the flavour. These Australian lime caviar are zesty citrus and give the oyster the BANG BANG factor in your mouth.
Each oyster will also give you the unique fresh taste of Australia.
Enjoy them with a nice cold Sauvignon Blanc, sparkling wine or a glass of your favourite Champagne.
- 12 fresh oysters
- 3 tablespoon of MIRIN
- 1 tablespoon of rice wine vinegar
- A pinch of sugar
- Two tablespoons of lemon thyme, the leaves only
- 2 finger limes, halved lengthways, beads scooped out
- 1 finger lime, halved lengthways for decoration
- Whisk together in a bowl the Mirin, the rice vinegar, sugar, and lemon thyme leaves. Whisk well until the sugar has dissolved.
- Arrange ice on a serving platter and arrange the oysters on top of the ice. The ice not only keeps them cold but keeps them upright to keep the juices in the shells.
- Just before serving spoon the vinaigrette over each oyster.
- Then scatter the finger lime beads on each oyster.
- Place the finger lime halves around the oysters to decorate your serving platter. The finger limes will shine!
- Finger limes are the caviar lime in Australia. They grow in the rainforests in the coastal border regions of Queensland and New South Wales.
- They also come in different varieties and colours.
Crystal, green skin with light green vesicles, they burst with flavour.
Crimson tide, dark brown skin with large red vesicles, it is sweet in flavour.
Chartreuse, light green skin with yellow vesicles, has a bitter flavour.
- In these recipe I used Crystal and Crimson varieties.
- It is important to keep the oysters always really cold.
- When you buy them keep them cold, either on ice or in the refrigerator.