المكونات
- Mandarin juice 150ml
- Lime juice 150ml
- Yuzu juice 150ml
- Soya sauce 350ml
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 100ml
- Ginger, grated 20g
- Red plum tomatoes 300g
- Shallots 100g
- Mirin 1ltr
- Rice vinegar 200ml
- Nori sheets 3
- Dibba Bay Oysters 6
- SpinneysFOOD Edible Flowers To serve
- Microgreens To serve
Nutrition (Per serving)
- سعرات حرارية 1023
- دهون 29.3g
- المشبعة 5.6g
- بروتين 47g
- الكربوهيدرات 117.3g
- السكريات 46.6g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
محار خليج دبا مع خلطة الحمضيات بالخل وتتبيلة بونزو
Asian 15 Mins Prep
- To make the citrus vinaigrette, place the mandarin juice, lime juice, yuzu juice, 100ml soya sauce, oil and grated ginger in a bowl and combine. Allow to sit for at least 1 hour.
- To make the tomato and ponzu dressing, remove the skin and seeds from the tomatoes then dice them. Set aside. Peel and dice the shallots. Mix the shallots with the mirin, rice vinegar, remaining soya sauce and nori sheets.
- Shuck the oysters and cut the attachment from the shell then flip the oysters to show the beautiful side. Place them on crushed ice.
- Drizzle with the citrus vinaigrette.
- Add the diced tomatoes to the ponzu dressing and mix for 30 seconds before drizzling it over the oysters.
- Serve the oysters decorated with the edible flowers and micro greens.