| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Rick, Stein | 4 | servings | |
INGREDIENTS
| 20 | Oysters | |
| Sunflower oil for deep frying | ||
| 50 | g | Plain flour |
| 50 | g | Cornflour |
| A small pinch of salt | ||
| 4 | ts | Lightly toasted sesame seeds |
| 175 | ml | Ice-cold soda water |
| Lime wedges to serve | ||
| 4 | tb | Dark soy sauce |
| 4 | tb | Water |
| 1 | Lime; juice of |
INSTRUCTIONS
FOR THE TEMPURA BATTER FOR THE DIPPING SAUCE 1 Open the oysters and pour off all the liquor. Carefully cut the meats out of the bottom, deeper shells and keep these shells for serving. Mix the dipping sauce ingredients and pour into four dipping saucers or small bowls. 2 Heat some oil for deep frying to 190c/375f. For the Batter: Sift the flour, cornflour and salt into a bowl. Stir in the sesame seeds and stir in the ice-cold soda water until only just mixed in but still a bit lumpy. 3 The ice-cold soda water must be very, very cold and from a new bottle for this batter to work. If it seems a bit thick, add a drop more water. 4 You want the batter to be very thin and almost transparent. Dip in the oysters one at a time, drop into the hot oil and fry for a minute until crisp and golden. Lift out with a slotted spoon and drain very briefly on kitchen paper. 5 Put the oysters back into their shells and arrange on four plates. Serve with the lime wedges and dipping sauce. Converted by MC_Buster. Recipe by: Rick Stein Converted by MM_Buster v2.0l.
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