Oyster Spring Rolls - Now's the time!
I've just discovered a new oyster farm in the pristine Sequim Bay. It's owned by Jamestown Seafood and they have two varieties of Oyster, Sequim Bay Jades and Sequim Bay Blue Opals. The are both Pacific Oysters, but farmed in different methods. This link gives you a great description on the farming methods.
The Jades are beach farmed, silky smooth,
displaying tantalizing mineral notes coupled with unmistakable brine, subtle
sweetness and a fresh cucumber finish. They are clean, bright and provoke fond
memories of the beach. The Blue Opals, are Tumble Farmed, are plump,
juicy and succulent, display a clean ocean flavor accompanied by subtle
sweetness and buttery texture. On the finish, there are hints of melon that
make this oyster truly memorable and thoroughly enjoyable.
|Kurt checks out the beach farmed "Jades"|
I've chosen the Blue Opals for my Oyster Spring Rolls, enjoy and keep posted for more recipes and updates on Sequim Bay Oysters.
OYSTER SPRING ROLLS
Makes 20 mini spring rolls
2 tablespoons finely grated ginger
2 tablespoons fresh chopped coriander
1 tablespoon finely chopped chives or green onion
1 teaspoon lime or lemon juice
5 sheets spring roll pastry or 20 won ton wraps
20 freshly shucked oysters
Peanut or canola oil, for brushing
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1tablespoon lime or lemon juice
2 teaspoons palm (or regular) sugar
1-2 teaspoons sweet chili sauce, to taste
Preheat oven to 350°C.
Whisk the dipping sauce ingredients together in small bowl to dissolve sugar and set aside.
Combine the ginger, coriander, chives and juice in a small bowl. Lay out a sheet of spring roll wrap and cut into 4 or lay out a won ton wrap. (Keep the remainder of the pastry, covered, under a clean damp tea towel while working to prevent drying out.) Place an oyster on the centre of each and top with a little of the ginger mixture. Brush edges with water and wrap as for a spring roll. Place, seam side down, on a lightly oiled or lined baking tray and brush lightly with oil. Bake for 10-12 minutes or until golden brown and crisp.
Serve immediately with the dipping sauce.
Recipe - Sally James, Fresh and Healthy Cookbook,