Description
Briny fresh oysters topped with zesty ponzu jelly, fresh orange juice, and crisp garlic chips, garnished with red chili and cilantro for a refreshing, elegant appetizer.
Ingredients
Scale
- 12 fresh oysters (on the half shell)
- 1/2 cup ponzu sauce
- 1 teaspoon gelatin powder
- 2 tablespoons fresh orange juice
- 1 red chili, thinly sliced
- 2 tablespoons crispy garlic chips
- A small handful of fresh cilantro leaves
- Lime wedges, for serving
- Crushed ice, for presentation
Instructions
- Chill your serving platter and crushed ice in the freezer.
- In a small saucepan, warm the ponzu sauce and orange juice over low heat.
- Stir in the gelatin until completely dissolved. Do not overheat.
- Strain the mixture through a fine sieve and pour into a shallow dish.
- Refrigerate for 1–2 hours or until fully set.
- Carefully shuck the oysters, keeping them level to preserve their natural liquor.
- Arrange oysters over the crushed ice on a platter.
- Scoop small spoonfuls of ponzu jelly onto each oyster.
- Top with a slice of red chili, a sprinkle of garlic chips, and a cilantro leaf.
- Serve immediately with lime wedges.
Notes
- Make ponzu jelly ahead to save time before serving.
- Use super fresh oysters and keep them chilled until ready to serve.
- Try flavored ice for a subtle extra touch of aroma.
- Leftover jelly can be used on salads or sushi bowls.
Nutrition
- Serving Size: 3 oysters
- Calories: 95
- Sugar: 2g
- Sodium: 380mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 25mg