HomeFood & drinkTempura oysters with tomato and chilli jam

Tempura oysters with tomato and chilli jam

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Origin of dish:  Japan
Type of cooking:  Hob
Preparation time: 15 minutes
Cooking time: 2 minutes
Ingredients (for 2 people) :

    4 oysters, shucked and cleaned
    flour, for dusting
    oil, for deep-frying
    tomato and chilli jam

    For the tempura batter:
    50g plain flour
    50g cornflour
    1 teaspoon baking powder
    200ml ice-cold sparkling water
    salt and freshly ground black pepper


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.

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.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: Image © Courtesy of Tony Briscoe

User comments

another free recipe every day

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