Oysters with crispy karengo

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.

Ingredients

2 Tbsp	Cooking oil, choose a flavourless one
2 Tbsp	Karengo, flakes (Main)
12	Oysters, in the half shell (Main)
1 drizzle	Chardonnay vinegar
1	Lemon, cut into wedges

Directions

1. 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.
2. 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.
3. Serve immediately with lemon wedges on the side.