Oysters Tempura

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

24 oysters, pre-shucked
50g plain flour
50g corn flour
4 tablespoons sesame seeds
175ml soda water (chilled)
2 red chillies, finely diced
35g ginger, finely diced
2 tablespoons coriander, chopped
1 teaspoon salt

For the sauce:
60ml soy sauce
60ml water
Juice of 1 lime
1 teaspoon arrowroot

Method

1. Remove oyster meat from shells and place onto a paper towel to dry.
2. Pre-heat a deep fryer to 180 degrees Celsius (alternatively heat oil in a large pan and test with a small piece of bread- it should go golden in colour).
3. Clean shells under water and dry.
4. In a bowl, mix arrowroot and 2 teaspoons plain tap water to make a slurry.
5. Then mix soy sauce, lime juice and warm in a small pan. Once warm add 2 teaspoons of the slurry mix to the dressing and leave to cool. Once chilled add chilli, ginger and coriander and mix well.
6. In a bowl, mix flour and corn flour together with sesame seeds and salt. Slowly add soda water using your fingers to mix. Batter should be slightly lumpy and cold. Place into fridge.
7. Ensure oysters have lost excess water then place them into the batter and mix them through. One at a time, drop them into the hot oil and fry for one minute. Drain on paper towels then put the oysters back on their shell and arrange onto four plates.
8. Mix dressing well and spoon over oysters, serve with lime wedges.

Notes

Visit the Bannisters website for more information