Akoya with Kaffir Lime Leaf & Shallot Oil

Method

1. Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
2. To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell. Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate. Repeat on the other shell to release the meat. Gently remove the green byssal thread by pulling sideways and the Akoya is ready to serve.
3. Mix all ingredients together, spoon over Akoya and serve immediately.