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Smashed Prawn, Turmeric, Coconut and Betel Leaf - Chef Recipe by Scott Pickett
“This is one of the first dishes we worked on as a team since taking over Longrain and I think it...
50mL honey
75mL ruby grapefruit juice
50mL white balsamic vinegar
150mL extra virgin olive oil
100g maraschino cherries
Oysters of your choice - recipe will make 450mL, approximately enough for 32 oysters.
EPICURE source their oysters from Tasmania's Barilla Bay and South Australia's Coffin Bay.
Blend all ingredients in a food processor and serve chilled as a dipping sauce with oysters of your choice.
Credits: EPICURE