Oysters with Kaffir Lime Leaf Vinegar Granita
Photography by Josh Griggs.
If it’s not easy for you to get your hands on a good stash of kaffir lime leaves, you could replace half the leaves with 2 tablespoons fresh grated ginger or a couple of sticks of lemongrass.
Serves: 15-20
INGREDIENTS
8-10 kaffir lime leaves, roughly chopped
2 cups water
2 cups white vinegar
2 tablespoons brown sugar
1 shallot, peeled and finely diced
12 oysters, shucked and in their half shells
1 kaffir lime leaf, thinly sliced, to serve
METHOD
Place lime leaves, water, vinegar, brown sugar and shallots in a medium-sized saucepan and bring to a simmer.
Remove from heat and leave to cool with the lid on. Once cool, strain into a freezer-proof tray and place in the freezer for 4-6 hours. Remove from freezer and scrape the surface with a fork until a granita forms that is light and free of lumps. Return to freezer until ready to serve.
To serve: Serve oysters on a bed of ice. Top with 1 teaspoon granita and a sprinkle of fine kaffir lime strands.
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