12 oysters in half shell
½ cup jasmine tea
½ cup jasmine rice
½ cup caster sugar
¼ cup flour
6 star anise, broken up
100 mls mirin
75 mls soy sauce
75 mls water
40 mls rice vinegar
2 tablespoons caster sugar
1 tablespoon finely julienned ginger
2 cloves garlic, finely sliced
½ long red chilli, seeds removed, finely sliced
½ teaspoon sesame oil
1 tablespoon chopped coriander leaves
Put the oysters in a single layer in a steamer basket and cover. Line a wok with a double sheet of foil, bringing it up the sides. Sprinkle the tea with a little water and combine with the remaining ingredients. Place the mixture in the wok. Put the steamer basket over the tea mix and pull the tin foil against the sides of the basket. Turn the heat to high and when the wok starts to smoke turn off the heat and allow it to sit for at least 5 minutes to infuse the oysters.
Dressing: Place all the ingredients, except the coriander, in a saucepan and bring to the boil. Simmer gently for 10 minutes then tip into a bowl and allow to cool. Stir through the coriander just before serving.
To serve: Place the oysters on a serving platter and spoon over the dressing. Serves 4 as an appetizer
Note: If oysters in the shell are not available, put each oyster in an Asian soup spoon and place in the steamer basket.
Mirin: sweet Japanese rice wine (saké), sometimes just called rice wine. It is used to glaze grilled foods. Sherry can be used as a substitute. Available at most Asian supermarkets