Oysters with crispy karengo
( MAKES 12 )
Photo by Babiche Martens
Whether you are a Bluff or Pacific oyster fan, simple is best. Here I have topped them with delicate chardonnay vinegar and crispy karengo flakes, which are available from most health stores.
- In a frying pan, heat the oil to hot. Sprinkle in the karengo flakes. They will crisp up within 20 seconds. Remove and set aside.
- Place the oysters onto a platter with either rock salt or ice. Drizzle on a little chardonnay vinegar, then top with the crispy flakes, and season with salt and pepper.
- Serve immediately with lemon wedges on the side.