| 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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