| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
A to z of f, Ew |
1 |
servings |
INGREDIENTS
| 8 |
|
Clean and fresh oysters |
| 200 |
ml |
Fizzy lager; (1/3 pint) |
| 200 |
g |
Self raising flour; (and some reserve |
|
|
; for dipping the |
|
|
; oysters in) (7oz) |
| 1 |
tb |
Curry powder |
| 1 |
tb |
Chopped fresh coriander |
| 1 |
pn |
Ground ginger |
| 100 |
g |
Sour cream; (4oz) |
| 1 |
ts |
Honey |
| 2 |
ts |
Chopped chives |
|
|
Salt and pepper |
| 1 |
bn |
Fresh rocket |
|
|
Lemon wedges |
INSTRUCTIONS
Drain the oysters from their shells and place on absorbent paper. Reserve
the natural juices for the dressing.
Mix together the flour, spices and lager until you form a smooth batter
consistency. Dip the raw oysters in a little of the reserve flour and then
plunge them into the coriander batter. Remove the battered oyster and
carefully drop it into the hot fat. Repeat this process for the remaining
oysters.
Meanwhile to make the dressing simply mix the lemon juices with the cream,
add the honey, oyster juices and seasoning and mix. Finally add the chopped
chives and serve in a little bowl on a plate with some lemon wedges and
rocket leaves.
Once the oysters are golden brown and floating simply remove from the fat
and drain again on absorbent paper. Place on top of the rocket leaves and
enjoy.
Converted by MC_Buster.
Per serving: 257 Calories (kcal); 22g Total Fat; (73% calories from fat);
4g Protein; 14g Carbohydrate; 44mg Cholesterol; 57mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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