FRIED OYSTER MUSHROOMS, SEA GRAPES, YUZU KOSHO

Recipe by Head Chef, Nick Stapleton, The Balfour Kitchen and Bar, Spicers Balfour Hotel, Brisbane, Queensland

Serves 4 as a side or 1 as a main

Balfour house spiced sea salt
5g star anise
25g cinnamon powder
9g cardamon
3g cloves
45 green peppercorns
13g long dried chillies
60g cumin seeds
115g caster sugar
105g Szechuan pepper
40g dried orange peel
125g sea salt , Murry River Pink or other

Except for the salt, blitz all ingredients in a spice grinder. When ground to a powder, in a bowl, hand mix with the sea salt until well blended. Store in an air-tight container.

Yuzu kosho tartare sauce
240ml avocado oil
120ml unsweetened soy milk
1tbs olive oil
¾ tbs yuzu kosha paste
½ tsp sea salt
2tsp white vinegar
½ tbs caster sugar

Place all the ingredients to a bowl or measuring jug. Blitz with a hand-held stick blender until a smooth mayonnaise is formed. Store in refrigerator in a sealed container.

Oyster mushrooms
350g oyster mushrooms
4tbs tapioca flour
100ml extra virgin olive oil
Balfour house spiced sea salt
2 shallots, finely sliced
12 stands sea grapes – a seaweed that bursts like caviar

Heat the oil in a pain to 180˚C. Tear the oyster mushrooms into bite size pieces. In small batches, gentle coat with water. Toss into tapioca flour.  Immediately fry, in small batches, until super crunchy. Remove with a spider strainer then drain on kitchen paper. Season with Balfour house spiced sea salt.

To serve
Spoon the yuzu kosho sauce around the centre of the plate. Place the oyster mushrooms onto the sauce.
Garnish with sea grapes and shallots.  Serve immediately.

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