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Prawns with truffle dressing

Luke Mangan

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Oysters with truffle dressing
Oysters with truffle dressingGeorge Fetting

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

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Ingredients

  • 50mL sherry vinegar

  • 50mL black truffle oil

  • 100mL extra virgin olive oil

  • 24-36 oysters, freshly shucked

  •  

Method

  1. Whisk together the vinegar and oils in a small bowl. (Note: Truffle oil may vary in intensity of flavour. Adjust oil and vinegar quantities to taste.) Place some ice on a large shallow dish. Sprinkle with salt. Arrange the prawns in their shells on the ice and drizzle with dressing.

    With a glass of Isabel Marlborough Sauvignon Blanc 2002. The racy flavour and acid zip of ripe sauvignon blanc cuts the rich oiliness of oysters and the oil of the dressing.

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