Shellfish: Rice Oysters by Recipe Cottage

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	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.