INGREDIENTS

(serves four)

2tbs Earl Grey tea
2tbs rice
1tbs muscovado or palm sugar
8 oysters, shucked
1 veal sweetbread
8 prawns
Salt, pepper and oil

For the harissa (enough for about 24 portions)
300ml olive oil
1kg capsicums, seeded
7 garlic cloves
1tsp each toasted peppercorns,coriander, fennel seeds,chilli powder
1tbs palm sugar
1tbs nuoc mam

For the salsa 
2tbs chopped mint
1 Spanish onion, sliced
2tbs pine kernels, crushed
4 fresh dates, diced
1 orange, peeled and segmented

METHOD

Line the base of a wok with foil. Put the tea, rice and sugar on top of it and heat until aromatic. Put the oysters in a steam basket over the smoke. Smoke for 2-3 minutes on each side. Reserve.

Soak the sweetbread in salted water. Blanch, refresh, peel off skin, press and cut into eight pieces. Peel and devein the prawns. For each portion, brush sweetbread and prawns with oil, chargrill and season to order.

To make the harissa, stew all the ingredients together until very soft and blitz.

To make the salsa, combine all the ingredients and refrigerate till the flavours have melded.

To assemble, combine the salsa with a good tablespoon of harissa and toss the sweetbread and prawns in the mixture. Pile in the centre of the plate and top with smoked oysters.

Neil Perry