Oysters with coconut and lychee

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This delicate oyster canapé from Peter Coucquyt of foodpairing.com is simple to prepare, but beautifully combines exotic flavours in an elegant bite-sized morsel.

First published in 2015





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
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
Prepare the lychees by removing the peel and the stone, then cut the flesh into four pieces
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
First published in 2015

As co-founder and chef of www.foodpairing.com, Peter is in a continuous quest for exciting combinations.

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