Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 5 minutes
Ingredients (for 12 oysters) :Method: 1. First, you will need to prepare the pakora batter. To do this, place the onion, garlic, chilli, gram flour, salt, garam masala and 3 tablespoons cold water into a food processor and blend until you have a batter that resembles a ‘runny’ porridge mixture - to get the right consistency you may need to add a little more cold water or gram flour.
2. Pour the batter into a bowl. Mix the oysters into the batter, making sure they are thoroughly coated.
3. Pour enough oil into a deep saucepan so that the oil is at least 3cm deep, then heat over a high heat until the oil is almost smoking.
4. Take the oysters out of the batter individually, shaking off any excess batter mix (discard any leftover batter). Fry in the hot oil for 15-20 seconds or until the oysters are golden brown all over - you may need to turn them over in the oil. Remove with a spatula and drain on kitchen paper.
5. Serve the oyster pakoras immediately on their shells, each with a 1/3 teaspoon dollop of the pesto, a squeeze of lemon and a pinch of chopped dill. These are best served on their own.