Chef Vincent Creation: Aged Shaoxing Wine Poached Pacific Oyster, Wasabi & LKK Oyster Espuma, Furikake
What You Will Need
Ingredients
- 12nos Freshly Shucked Pacific Oyster (Large)
- 200ml Aged Shaoxing Wine
- 60gm Cucumber
- Wasabi & LKK Oyster Espuma
- 100ml Almond Milk
- 10gm Premium Green Wasabi Powder (diluted with warm water to paste)
- 30gm Lee Kum Kee Premium Oyster Sauce
- Pinch Lee Kum Kee Chicken Bouillon Powder
- 2oml Lee Kum Kee Pure Sesame Oil
- Pinch Murray River Pink Salt
- 3 nos Gas Charger
- 3 gm Potato Starch
Sauce Mix
- Furikake Mix
- 100gm Bonito Flakes
- 3gm Chilli Flakes
- 20gm Miso Powder
- 20gm Dry Shiitake Mushroom
- Pinch Murray River Pink Salt
- 20gm White Sesame Seeds
- 20 pcs Dry Nori Crisps
Made with
Lee Kum Kee products
How to make it
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Wash and drain the cucumber thoroughly. Peeled the skin and cut into brunoises. Set aside. Bring the aged Shaoxing wine to a boil in a saucepan. Once boiling, poach the oyster flesh in the wine for 10 seconds. Remove and set aside.
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Wasabi & LKK Oyster Espuma:
- Bring the almond milk to a boil over medium heat;
- Add the remaining ingredients and whisk thoroughly until the mixture is smooth and free of lumps;
- Heat up mixture on stove, then slightly thicken it with potato starch. Strain the mixture through a fine mesh strainer to ensure a silky texture;
- Pour the strained mixture into a whipped cream dispenser;
- Charge the dispenser with three N₂O cartridges, shaking well after each charge.
-
Furikake Mix:
- Place the nori sheet and bonito flakes in a sandwich press and toast until they become crispy;
- Transfer the crispy mixture along with the remaining ingredients into a Robot Coupe (food processor);
- Blend until the mixture reaches a coarse consistency. Ready to use.
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Presentation:
- Arrange the cucumber dices inside the oyster shell;
- Place the poached oyster on top of the cucumber;
- Shake the whipped cream dispenser well, then dispense the foam over the oyster;
- Garnish with a sprinkle of furikake and serve.