Recipe courtesy of Umekes Fishmarket Bar & Grill
Umekes Luau Oysters
- Level: Intermediate
- Yield: 1 serving
- Total: 2 hr
- Active: 30 min
Ingredients
2 pounds taro leaves, sliced
2 sticks salted butter
6 cloves garlic, chopped fine
1 cup coconut milk
Half dozen raw oysters, shucked on the half shell
1/4 cup grated Parmesan
1/4 cup panko breadcrumbs
Directions
- Boil taro leaves in a saucepan with 4 quarts water for about an hour. Taste to check if the leaves make your mouth itchy. If it does, you need to cook down the leaves down longer. If not, put the leaves in a strainer and press out the water. Set aside.
- In a pot, add butter, garlic and taro leaves and cook down, stirring occasionally, for 10 minutes. Add coconut milk and mix well.
- Preheat a salamander or broiler to 375 degrees F.
- Top oysters with the taro sauce mixture.
- Sprinkle Parmesan and panko on each oyster.
- Broil until cheese is melted and panko is crisp, about 5 minutes. Serve immediately.