The Lee Kum Kee Oyster
The Lee Kum Kee Oyster by Merrick Webber, Private chef
With a focus on seasonal British produce and refined modern cuisine, Merrick has built a reputation for delivering bespoke dining experiences for high-profile clients and exclusive gatherings. His style combines classical training with contemporary presentation, emphasising quality ingredients and elegant, restaurant-level execution in private settings.
“Lee Kum Kee Premium Oyster Sauce enhances the oysters by amplifying their natural umami, adding depth, sweetness, and savoury richness without overpowering their briny freshness.”
Ingredients
Serves 2
6 x pacific oysters
• 100g of salted butter
• 50g of Lee Kum Kee Premium Oyster Sauce
• 1 x lime
• 50g panko breadcrumbs
• 10g of coriander
• 1 tbsp Lee Kum Kee Chiu Chow
Chilli Oil
Method
1. Melt the butter and remove from the heat. Whisk in the oyster sauce and squeeze in the juice of half a lime until the mixture emulsifies.
2. Open the oysters, rinse them in iced water and drain any excess liquid. Place them back in their shells.
3. Finely chop the fresh coriander and mix with the panko breadcrumbs. Using your fingers, rub the mixture together to combine.
4. Using tin foil, create small moulds to hold the oysters so they do not tip over.
5. Spoon the oyster lime butter over the oysters until they are evenly covered.
6. Sprinkle the breadcrumb mixture over the oysters, ensuring an even layer.
7 .Bake in the oven at maximum temperature for 6–9 minutes, until the breadcrumbs are golden and the oyster is bubbling underneath.
8. Leave to rest for 2 minutes before serving.
9. To garnish, drizzle with Chiu Chow Chilli Oil for a touch of spice, then finish with the zest of the remaining half of lime and a sprinkling of coriander.
