"Charred" Bloody Mary Oysters

Name: "Charred" Bloody Mary Oysters
Yield: 5
Ingredients: 10.0pc Oyster, fresh and shucked; 50.0g Hellmann’s Charred Tomato and Capers Dressing; 10.0g Knorr Lime Flavoured Powder 400g; 50.0ml Sugar Syrup; 5.0ml Tabasco Sauce; 5.0ml Worcestershire Sauce; 30.0ml Extra Virgin Olive Oil; 10.0g Shallots, finely diced; 5.0g Chervil; 5.0g Lemon Zest; 5.0g Edible Flowers; 2.0g Dill

"Charred" Bloody Mary Oysters – - Recipe

Our take on the Bloody Mary oysters gives the same spicy kick as the regular ones, just without the alcohol. The Hellmann's Charred Tomato and Capers Dressing complements the spicy and salty taste of the dish by giving it another layer of charred smokiness.

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Oysters

Oyster, fresh and shucked 10.0 pc

Charred Mary Sauce

Hellmann’s Charred Tomato and Capers Dressing 50.0 g
Hellmann’s Charred Tomato and Capers Dressing
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Lim Siang Huat

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Knorr Lime Flavoured Powder 400g 10.0 g
Sugar Syrup 50.0 ml
Tabasco Sauce 5.0 ml
Worcestershire Sauce 5.0 ml
Extra Virgin Olive Oil 30.0 ml

Condiments

Shallots, finely diced 10.0 g
Chervil 5.0 g
Lemon Zest 5.0 g
Edible Flowers 5.0 g
Dill 2.0 g

Western

Fish/Seafood

Starter

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Preparation

Oysters
- Prepare oysters as mentioned.
- Wash the grits with ice water and lemons.
- Set aside.
Charred Mary Sauce
- Mix all the ingredients together in a mixing bowl except the olive oil.
- Once mixed well, slowly whisk in olive oil.
- Set aside.
Condiments
- Prepare condiments as mentioned.
- Plate, assemble and garnish.
- Ready to serve.

Western

Fish/Seafood

Starter

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"Charred" Bloody Mary Oysters

Ingredients