# Edible Oyster Shell with Caviar

This recipe shows how to make an edible oyster shell filled with fresh Italian oyster, wasabi, caviar, crème fraîche, herbs powder, lime zest and edible flowers.

- Total time: 90 min
- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

- 70 g flour
- 70 g oat flour
- 300 g fish broth
- 25 g corn starch
- 4 g salt
- 2 g squid ink
- 3 g squid ink
- 0 edible silver powder
- 2 thin layers cocoa butter
- 1 Italian oyster
- 1 drop wasabi
- 0 caviar
- 0 creme fraiche
- 0 herbs powder
- 0 lime zest
- 0 edible flowers

## Instructions

1. Mix flour, oat flour, fish broth, cornstarch, 4g of salt and 2g of squid ink with a hand blender until smooth.
2. Take half of the batter and add another 3g of squid ink.
3. Preheat the pie tee mold at 170°C.
4. Dip the mold into the batter for about 10 seconds.
5. Let it rest for about 1 minute.
6. Deep fry for another 20 seconds.
7. Add details with edible silver powder.
8. Dry in the oven at 60°C for about 1 hour and a half.
9. Let cool down.
10. Brush the inside of the shell with 2-3 thin layers of cocoa butter.
11. Add more edible silver powder on top.
12. Fill with Italian oyster, a drop of wasabi, caviar, crème fraîche, herbs powder, lime zest and edible flowers.

## Equipment

- pie tee mold
- hand blender
- tweezers
- oven

## Source

- Original video: https://www.instagram.com/reel/DG00QGiogHp/?igsh=MXU5cjRwM2o5Y3diNA==
- Recipe page: https://www.cliprecipe.com/recipe/47f3c386-26ae-499e-8106-14838d4a9c9d
- Extracted: 2025-03-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt