Oyster in Silver Netting Recipe |
Ingredients: Serves 4-6 |
500g good-quality dried oysters, washed, soaked overnight and pat-dry 600g pig’s caul (when purchasing, check that it is not torn) For wrapping around the dried oysters: 800g mackerel fish, de-boned and minced 600g pork belly, minced 50g dried sole fish, toasted until crisp and ground finely 100g soaked Chinese mushrooms, chopped finely 50g garlic, peeled and chopped finely 150g water chestnut, peeled and chopped finely 3 tablespoons fish sauce 2 teaspoons salt 3 teaspoons white pepper powder |
Method: Heat a little oil in a pan. Fry dried oysters with a bit of chopped garlic and fish sauce until fragrant. Dish up and set aside. Combine all ingredients under ‘for wrapping around the dried oysters’ in a bowl and mix well. Take about 20g of the mixed ingredients and wrap it around one dried oyster. Wrap the oyster roll in a piece of pig’s caul. Repeat this step until all ingredients are used up. Steam the oyster rolls over boiling water for 15 minutes. Serve hot, eaten wrapped with fresh lettuce leaves. |
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