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.
- 12 fresh oysters
- Bean curd emulsion
- 1.5l soy milk, fresh; cold
- 2 pinches magnesium chloride
- 65ml extra virgin olive oil
- Pickled Habanero and ginger
- 100g Habanero, sliced thinly; or substitute with Bhut Jolokia for more heat
- pickling liquid
- 227g ginger, young; sliced thinly
- 10g kosher salt
- 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.
- 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.
- 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.