Tempura of Sydney Rock Oyster

This recipe for Tempura of Sydney Rock Oyster served with wasabi-infused
tartare sauce is best garnished with watercress leaves and rose petals.

Ingredients:
12 shucked Sydney Rock Oyster
100ml whole egg mayonnaise
6 cornichons
6 pickled onions
2 eschalots
1 tbsp parsley leaves
1 tbsp capers
1 lemon juiced
1 tbsp wasabi (from tube)
1 tsp soya sauce
Fish roe

Batter:
50g self-raising flour
50g cornflour
100ml ice cold sparkling mineral water
Extra 50ml plain flour

Method:
Place the mayonnaise in a blender, along with the cornichons, pickled
onions, eschalots, parsley, capers and lemon juice. Blend until fine.

Mix the soya sauce and wasabi together then fold through the mayonnaise
mixture.

To make the batter, mix both the flours using a fork and slowly add the
mineral water until bound together.

Heat vegetable oil in a pot to 180C, or until a piece of bread turns
instantly brown when dropped in.

Coat oysters one at a time with flour, then dip in tempura batter and fry
until crisp.

Serve in shell with a tablespoon of the wasabi infused mayonnaise and top
each oyster with some fish roe.