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Oysters with coconut and lychee

by Peter Coucquyt
Oysters with coconut and lychee

Oysters with coconut and lychee

PT30M

 
 

Why not try?

Ingredients

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Imperial

1
In a bowl, mix together the coconut cream, lemon juice and xanthan gum until smooth, this can be made in advance and stored in the fridge until ready to serve
2
Use a sharp knife to open the oysters – protect your hand with a cloth, insert the knife into the crack in the shell, then twist the knife to open the shell. Loosen the oyster by cutting underneath it and release from the shell. Rinse the shell and pat dry
3
Prepare the lychees by removing the peel and the stone, then cut the flesh into four pieces
4
To serve, spoon a little of the coconut mixture into each clean shell, then top with an oyster and garnish with a few pieces of lychee and the rose petals
 

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