Chilli and lime oyster vadas with poppy seeds, saffron and honey Recipe

Oyster vadas marinated in chilli and lime served with poppy seed crisps and saffron and honey vinaigrette.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5

Les ingrédients

Pour people
  • Hollow shelled oyster(s) no.2 : 18 whole
  • Red chilli(s) : 1 whole
  • Lime(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Plain flour : 400 g
  • Breadcrumbs : 200 g
  • Water : 70 ml
  • For the pastry
  • Brick pastry sheet(s) : 2 whole
  • Sunflower oil : 10 ml
  • Poppy seed(s) : 1 Tsp
  • For the vinaigrette
  • Saffron thread(s) : 2 pinch(es)
  • Honey : 50 g
  • Rice wine vinegar : 50 ml
  • Fresh ginger : 5 g



    Remove the oysters from the shell. De-seed and chop the chilli. Zest and juice the lime. Blitz the chilli and the lime juice together and mix through the oysters. Season with salt.

    From the flour add 200g into a mixing bowl with water and make a thick batter. Coat the oysters individually in flour, then dip into the batter and then finish by dipping into the breadcrumbs.

    Half fill a sauce pan with vegetable oil and bring up to 180'C. Deep fry the oyster vadas until golden brown. Place the cooked vadas on kitchen paper to absorb any excess oil.


    Preheat the oven to 180'C.

    Brush the brick pastry sheets on both sides with oil. Sprinkle the poppy seeds and coat both sides. Bake in the oven for about 8-10 minutes or until golden colour. Allow to cool and break into pieces.


    Peel and grate the ginger. Place in a saucepan with the rice wine vinegar and saffron. Bring to boil, remove from the heat and allow the flavours to develop. Once the liquid is cold, slowly whisk in the honey.

    Serve the oysters on a piece of poppy seed tuile and finish with a drizzle of the dressing.

Chef's tip

«When making oyster vadas take care to coat and cover the oysters properly to avoid overcooking the seafood.»

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