Mark Edwards at Nobu cooked this dish when a few chefs were invited to the Dom Perignon chteau a few years back. It's a simple dish to create if you can get the kadafi pastry, which is a Mediterranean pastry used for both sweet and savoury dishes. It's also sometimes referred to as kadaif or konafa.

The pastry is most commonly seen in the windows of Turkish, Greek and Middle Eastern food stores in various sweet and sticky national dishes. It has its uses, though, in snacks or starters like this, so if you find some, then keep it in the freezer for future use. Alternatively, you could use a tempura batter instead.

12 rock oysters, shucked and shells reserved
A tablespoon of flour mixed with a little water to make a thin paste
150-200g Kadafi pastry
Vegetable or corn oil for deep frying
Wasabi, to serve

For the daikon dressing

1 small firm daikon (white radish), peeled
1tbsp rice wine vinegar
1tbsp shredded coriander

Pre-heat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep fat fryer.

Cut the daikon into very fine 2cm matchsticks (you can use a mandolin for this if you wish), then place in some iced water.

Remove the kadafi from the packet and cover with a damp cloth while you're using it, or it will dry out before you know it. Pull the kadafi strands apart into sections enough to wrap an oyster in one layer. Rub a little of the flour and water paste on to each oyster and wrap the pastry around each oyster fairly loosely and place on a tray then store in the fridge until required. It's advisable to make these pretty close to serving time otherwise they will go soggy.

Mix the daikon with the rice vinegar and coriander and half fill the oyster shells. Deep fry the oysters for a minute or so until coloured, turning with a slotted spoon during cooking until golden, then drain on some kitchen paper. Put the oysters back in the shell and place the tip of a teaspoon of wasabi on each and serve immediately.

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