sufficient for 3 dozen oysters….maybe enough for an entrée for 6, however, in my family if they don’t get a dozen each there’s a lot of moaning…LOL!

120g Megachef oyster sauce
120g Lingham’s Sriracha chilli sauce
120g tomato ketchup
180g Lea and Perrins Worcestershire sauce

300g thinly sliced streaky bacon [at least 50% fat] or flat pancetta, finely shredded [1]
lemon or lime wedges

Weigh the sauces into a bowl and whisk together.

[1] This bacon is about half as fatty as I prefer and lately I have stuck to fatty pancetta. The rendered fat is very important to the final flavour.

Many many years ago when opening the Radisson Adelaide, now the Sebel, the breakfast chefs were a nightmare, however, the one, and only redeeming moment was Killer Col’s Oysters Kilpatrick on which this recipe is based.

Crunch foil roughly on a baking tray. Without washing them, shuck the oysters and let them stand for 10 minutes to juice up again.

Set a sieve over a bowl and working one at a time tip an oyster into the sieve, check for random bits of shell and return the drained oyster to the shell and set them level on the crunched foil.

We freeze the oyster liquor and use it in soups and oyster sauces.

Spoon a couple of teaspoons of the sauce mix over each oyster and then top each oyster generously with the bacon/pancetta.
see tip

pre heat oven 220° C
turbo grill if you have it

Cook the oysters until the bacon/pancetta is crisped. If you have some sauce left over immediately drizzle it over the oysters. Serve with the lemon/lime wedges.

Some Kilpatrick recipes recommend frying the bacon first. What happens then is the fat is lost to the oyster and it is nowhere near as good.

We also like oysters done with finely shredded hot Sopressa salami.


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