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Tempura of Sydney Rock Oyster
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. |
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