Ingredients

Serves 2-4

12 fresh oysters, out of the shell, shells reserved
1tbsp flour
150-200g kataif pastry
Vegetable or peanut oil for deep frying
200g crème fraîche
2 tsp wasabi powder (or to taste)
Rock salt, to serve

Method

Mix the wasabi powder with the crème fraîche and refrigerate to allow the flavours to combine.

Pre-heat about 8cm of oil to 170°C-180°C in a large thick-bottomed saucepan or electric deep fryer. Mix the flour with enough water to make a wet paste. Pull enough of the kataif pastry away in as long a piece as you can to wrap round the oysters. Brush a little of the paste on each oyster and wrap a good layer of pastry round the oyster. Deep fry for 2-3 minutes until golden then drain on some kitchen paper.

Cover a serving platter with rock salt and arrange oyster shells.  Immediately the oysters are drained, return to shells and top each with a small spoon of crème fraiche. Serve immediately.


Asian Oyster Dressing
12 freshly shucked oysters
200 g rock salt
1 lemon or lime
1 small red chili (a large chili if you prefer less heat)
1 pinch of freshly chopped mint or coriander

Squeeze the lemon into a bowl add chopped chili and mint and stir.
Cover a plate with rock salt.  Place shucked oysters on the bed of rock salt and drizzle with the Asian dressing.

Joe's tips on how to care for your oysters
Unless you are going to eat your oysters straight away, it is better to buy them unopened. Given the proper care, oysters will live for 3-4 days. Do not put them in the fridge. The temperature of the fridge is too cold and it kills them. The temperature of the water from which they came is perfect. Keep in an esky and covered with a damp cloth. About 2 degrees is good, but up to 18 will be fine. This way, they will remain alive and retain their package of delicious juice.

Oysters have bi-halved shells to protect their delicious soft bodies. The shells are attached to each other with a hinge. The abductor muscle is the muscle that joins the two shells together. The oyster will use this muscle to clam up tight as soon as it is removed from the water. The stronger the adductor muscle the longer the oyster will live out of the water. With a little bit of practice and the right tool, it is easier to open an oyster than peel a prawn.

When buying oysters, make sure they are firmly closed. Discard any that are open. Clean the shells, as this will help avoid having to wash grit and stuff out after opening and loosing the precious juice.

Step 1
Put on gloves. Hold the oyster, flat side up, with the point end towards your tummy. Using your shucking knife, bash off the filly edge of the shell.
Step 2
Insert the shucking knife between the upper and lower shells at the rounded edge.  Wriggling the knife as you do will help penetrate the shells.
Step 3
Using a twisting motion, pry the shells apart. Slide the knife slowly from side to side up against the top flat shell.  Be gentle but firm so as not to damage the oyster or loose any of the liquor.
Step 4
Carefully slide your knife under the oyster and cut the abductor muscle. Then gently turn the oyster over inside its shell.
Tip: If the garbo is not due for a few days after you have eaten your oysters, pop the shells in a bag and keep them in the freezer.
Oysters will keep once opened for up to 7 days, in fridge but beware that no matter how well packed they will absorb any strong flavours for example rock melon or onion.


Joe Bennett from Get Shucked on Bruny Island, Tasmania, grows succulent Pacific Oysters which are highly sought after on the mainland.