Chilli Coated Oysters with Red Onion Salsa by Stephen Pini

• 24 oysters (do not open until all of the ingredients and preparation is complete)
• 300ml milk
• Sunflower oil for deep frying
• Salt and freshly ground pepper
• 4 limes cut into wedges and chopped chives to garnish prior to serving

For the salt and chilli coating:
• 175g plain flour
• 1 tsp white pepper
• 2 tbsp chilli powder
• 1 tsp monosodium glutamate (optional)
• 1 tsp oriental five spice powder
• 1 red fresh chili deseeded and finely chopped
• 2 tbsp finely chopped coriander
• 2 tbsp chopped chives
• 1 tbsp Maldon sea salt

For the red onion salsa:
• 4 tomatoes deseeded and roughly chopped
• 1 red onion finely chopped
• 1 red chilli finely chopped
• 1 clove garlic finely chopped
• 1 lime
• 3 tbsp coriander finely chopped
• 3 tbsp olive oil
• 2 tbsp sweet chilli sauce
• 2 tbsp tomato ketchup

1. First start the chilli coating by placing all the ingredients into a food blender except for the salt flakes, and blend into
a homogenous mix, then remove and add salt flakes.
2. Now start on the onion salsa. Mix together all ingredients in a bowl, cover with cling film and place in fridge. (Adjust
seasoning when ready to serve).
3. Open the oysters, remove the meat and place on a tray. Retain any liquid from the oysters and add it to the onion salsa mix.
4. Clean the empty oyster shells, dry and place on dishes ready to serve.
5. Heat the oil to 180 degree (or follow manufacturer’s instructions for your fryer).
6. Place the milk in a small bowl and dip in the oysters one by one then dredge them in the chilli coating.
7. Place the coated oysters on parchment paper. If you require a thicker coating, repeat the operation.
8. Once the oil has reached the required temperature, carefully lower in the oysters and cook for 1-3 min depending
on size. The oysters are cooked when they float and have turned golden brown and crispy.
9. Remove with a slotted spoon and drain onto kitchen paper. It is best to cook the oysters in small batches and keep warm in a low temperature oven.
10. Place the oysters back in the half shells and put a small dish of salsa onto the serving plate. Garnish with a small
wedge of lime, a little spoon of salsa on each oyster, and chopped chives before serving.