Ingredients
- Soya sauce 80ml
- Pineapple juice 250ml
- SpinneysFOOD Tomato Ketchup 180ml
- Garlic powder 2 tsp
- Apple cider vinegar 4 tbsp
- Dijon mustard 1 tbsp
- SpinneysFOOD Fine Sea Salt ¼ tsp
- SpinneysFOOD Black Pepper ¼ tsp, freshly ground
- Corn flour 2 tbsp
- Water 4 tbsp
- SpinneysFOOD Salted Butter 25g
- Lemon 1
- Panko breadcrumbs 50g
- SpinneysFOOD Fine Black Pepper ½ tsp
- Oysters 12, shucked
Nutrition (Per serving)
- Calories 345
- Fat 10.9g
- Saturates 5.3g
- Protein 18.8g
- Carbs 42.9g
- Sugars 19.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Baked lu’au oysters
American 10 Mins Prep · 5 Mins Cook
- Combine the soya sauce (or tamari), pineapple juice, ketchup, garlic and vinegar, mustard and a pinch salt and pepper in a small saucepan and bring to boil. Reduce the heat and let it simmer.
- Meanwhile, mix the corn flour with the water and add to the pot while stirring. Allow it to cook the sauce thickens and the corn flour cooks out. Transfer to a jar after it has cooled down.
- Preheat the oven to grill.
- Melt the butter. Zest the lemon. Combine the butter, zest, breadcrumbs and pepper for the topping.
- Place the oysters in a roasting dish. Top each with 1 teaspoon of the lu’au sauce and sprinkle the seasoned topping over.
- Place under the grill for approx. 5 minutes or until crisp.
- Serve with lemon wedges.