Ingredients

8 Bluff Oysters or similar oysters in the shell ½ packet Filo pastry 1 tablespoon Wasabi Dressing 1 teaspoon Fresh Wasabi Paste or dried wasabi made into a paste 2 Limes 1 tablespoon Rice vinegar 1 tablespoon Soy sauce 1 sheet toasted Nori 1 leaf of Dried Kelp soaked and cut in to small pieces 1 tablespoon Peanut Oil Garnish ½ cup Shisu cress Japanese parsley ½ cup Coriander cress or small coriander leaves. ¼ cup small Mint leaf Peanut Oil or Vegetable oil for deep frying coarse Rock salt to serve the oysters on

Description

Shuck The Oysters And Reserve The Shell. Pat Dry The Oysters And Discard The Liquid. Smear The Oysters With Wasabi Paste. With A Sharp Knife Cut The Rolled Up Filo Pastry Into Very Fine Strips, As Fine As You Can. Lay The Cut Filo Out Into Eight Even Bunc

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