Oyster Chips, Tofu, Pickled Ginger & Habanero

You’ve probably heard of potato chips, banana chips and apple chips, but have you ever heard of oyster chips? You can serve these delicious chips as a starter for a full-course meal or even serve them as light snacks.

This recipe was first published in Flavours.

Print Recipe
Servings
1serving
Servings
1serving
Print Recipe
Servings
1serving
Servings
1serving
Ingredients
Bean curd emulsion
Pickled Habanero and ginger
Servings: serving
Units:
Instructions
To make chips:
  1. Line a 2-inch diameter ring mould with an acetate sheet. Wrap the bottom of the ring with cling wrap. Shuck the oysters, making sure there is no shell debris. Arrange the oysters compactly in the rings.
To make emulsion:
  1. Combine soy milk with the magnesium chloride in a non-reactive material container. Place the container in a 52°C water circulator for 15 minutes till the tofu resembles custard. Chill in the refrigerator for 15 minutes, then blend 100g of tofu with the oil. Transfer into a squeeze bottle.
To make pickled Habanero and ginger:
  1. Vacuum pack the Habanero in some pickling liquid and leave to marinate for a day. Do the same with the ginger, but leave to marinate for a week.

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