This wakame and spring onion dressing celebrates the flavours of freshly shucked oysters from the ocean. Charring spring onion on the barbecue transforms it from sharp and acidic into sweet, soft, smoky and silky. Caramelised lemon will add refreshing sweetness to the dressing. Wakame, soy and sesame finish this dressing, bringing a world of savoury and salty flavours. Be sure to give this restaurant quality (yet so simple) dish a go!
Instructions
- To view our Grill Skill on how to shuck an oyster.
- Prepare the barbecue for direct cooking over high heat (250°C-290°C).
- Prepare the barbecue for direct cooking over high heat (250°C-290°C).
- Prepare the charcoal barbecue for direct cooking over high heat (250°C-290°C).
- Prepare your barbecue for direct cooking over high heat (290°C-315°C). If you are using a Weber Pulse, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 290°C.
- Prepare your barbecue for direct cooking over high heat. If you are using a Weber SmokeFire, set the temperature to 290°C+ and preheat.
- Brush the cooking grills clean with a wire brush. Grill the whole spring onions over direct high heat, with the lid closed, until the outer layers are blackened and charred, approximately 5 minutes, turning once. While the spring onions are cooking, place the lemon halves, cut side down onto the cooking grill and grill over direct high heat for 2 minutes or until caramelised.
- Brush the cooking grills clean with a wire brush. Grill the whole spring onions over direct high heat, with the lid closed, until the outer layers are blackened and charred, approximately 5 minutes, turning once. While the spring onions are cooking, place the lemon halves, cut side down onto the cooking grill and grill over direct high heat for 2 minutes or until caramelised.
- Brush the cooking grills clean with a wire brush. Grill the whole spring onions over direct high heat, with the lid closed, until the outer layers are blackened and charred, approximately 5 minutes, turning once. While the spring onions are cooking, place the lemon halves, cut side down onto the cooking grill and grill over direct high heat for 2 minutes or until caramelised.
- Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: leave the control knob(s) on high (290°C+). Grill the whole spring onions over direct high heat, with the lid closed, until the outer layers are blackened and charred, approximately 5 minutes, turning once. While the spring onions are cooking, place the lemon halves, cut side down onto the cooking grill and grill over direct high heat for 2 minutes or until caramelised.
- Once your barbecue has preheated to the set temperature (SmokeFire: 290°C+), brush the cooking grills clean with a wire brush. Grill the whole spring onions over direct high heat, with the lid closed, until the outer layers are blackened and charred, approximately 5 minutes, turning once. While the spring onions are cooking, place the lemon halves, cut side down onto the cooking grill and grill over direct high heat for 2 minutes or until caramelised.
- Once cool enough to handle, peel most of the blackened outer layers off the spring onions and discard. It is okay if there are small amounts of charred parts left behind. Cut away the root end and fibrous dark green end to leave behind soft, caramelised spring onion. Finely chop the spring onion and add to a bowl. Juice the lemon halves into the bowl. Finely chop 2 tablespoons of wakame. Add the soy sauce, sesame oil and chopped wakame to the bowl. Mix to combine and taste, adjusting the flavours if you desire.
- Top your freshly shucked oysters with a teaspoon of the spring onion and wakame dressing. Garnish with a couple strands of wakame and sprinkle with toasted sesame seeds.
Try Weber Connect
For Smart Barbecuing
