Tempura oysters

Name: Tempura oysters
Cook time: 30 min
Yield: 12
Cuisine: Japanese
Ingredients: 12 freshly shucked oysters; 3 sheets dried nori (seaweed); Plain flour, for dusting; 100g cornflour; 50g plain flour; 1 free-range egg, beaten; Juice 2 lemons; 100ml ice water; 1 tsp fine salt; Oil for deep-frying

Luke Mangan

November 1, 2013

Time:< 30 minsMakes:12

Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.

Ingredients

12 freshly shucked oysters
3 sheets dried nori (seaweed)
Plain flour, for dusting
100g cornflour
50g plain flour
1 free-range egg, beaten
Juice 2 lemons
100ml ice water
1 tsp fine salt
Oil for deep-frying

Method

1. Remove the oysters from their shells and set aside. Rinse the shells and place in a low oven to dry out.
2. Meanwhile, lay the nori on a board and brush both sides with water. Cut each sheet into four squares.
3. Place an oyster diagonally on each square.
4. Fold one corner over the centre of the oyster, then fold in the sides and roll up like a little parcel. Repeat until all oysters are wrapped. Dust with flour.
5. To make the tempura batter: Place the cornflour and plain flour in a bowl. Whisk in the egg, lemon juice and ice water. Add the salt.
6. Heat oil in a deep fryer or saucepan to a temperature of about 180C. Dip each oyster into the batter, then gently drop into the oil and cook for about 1 minute. Repeat until all oysters are cooked, return them to the warm shells and serve immediately.

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