Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 2 minutes
Ingredients (for 2 people) :
4 oysters, shucked and cleanedMethod: 1. First make the tempura batter. Mix all the dry ingredients in a bowl and add a pinch of salt and some black pepper. Slowly mix in the icecold sparkling water (the bubbles make the batter light), a little at a time, until you have a smooth batter. It should slowly come off the back of a tablespoon - if it sticks add more water, if it runs off too quickly it’s too thin. Transfer the batter to a container and surround with ice to keep it chilled.
flour, for dusting
oil, for deep-frying
tomato and chilli jam
For the tempura batter:
50g plain flour
1 teaspoon baking powder
200ml ice-cold sparkling water
salt and freshly ground black pepper
2. Rinse the oyster shells under running cold water (do not use washingup liquid) and dry. Roll the shucked oysters in some sifted flour.
3. Dip two of the oysters in the batter and carefully place in a deep-fat fryer on its hottest setting. Alternatively, heat the oil in a large wok or pan. It is hot enough when a cube of bread turns golden in 30 seconds. You want the oysters to float, bubbling on the surface, and crisp up.
After 20-30 seconds, depending on how hot your oil is, the oysters should be crisp and brown. Remove and place on some kitchen paper while you repeat with the other two oysters.
4. Place the battered oysters back in the shells and serve with the tomato and chilli jam for dipping.