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Print this Recipe    Rice Oysters

Black Fried Rice Oysters
Serves 4

2 cups black rice
1 litre water
1 star anise
2 cinnamon sticks
12 oysters
1/4 cup plain flour

Soak the rice overnight, then place the water and rice, with the
star anise and cinnamon sticks in a pot over medium heat, stirring
constantly until cooked. The rice should become glutinous and
sticky. Lay out on a tray and cool. On a small piece of plastic
wrap press out rice to 1/2cm thick. It is important not to have
the rice too thick.

Take the oyster out of its shell and coat in flour, and place onto
rice. Bring the ends of the plastic together and wind until it
forms a ball. Chill overnight, and remove the plastic when set.

Fry in a preheated deep fryer at 180C until rice is crispy.


Noodles

300g Japanese noodles
2kg beetroot
500ml vinegar
2 star anise
3 chilli
oil
1 litre water

Boil the noodles in some water until cooked. Drain and pour a little
oil over the top. (The oil helps the noodles take on the beetroot
colour.) Place the beetroot in water, with some star anise, vinegar
and chilli and allow to boil for a few minutes.

Remove the beetroot and place the noodles in the beetroot infused
water, to allow it to take on the colour and flavours of the water.
Drain and set aside. (For even better results you could soak the
noodles in the liquid from a can of beetroot, this is much easier.)


For The Dressing

1 Tbsp rice wine vinegar
1 Tbsp mirin
1 Tbsp light soy
1 Tbsp sesame oil
1 Tbsp balsamic vinegar

Mix ingredients well.

Place a bed of noodles on a plate, coat the rice balls in the
dressing and assemble them in a oyster shell on top of the noodles.
Garnish with some fresh coriander leaves.

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