Tempura Oysters with sweet chilli sauce

28 April 2015 Emma Mykytyn Fish, Recipe, Starter 0
tempura oysters
Jump to Recipe Print Recipe

This is a quick way of using oysters and also a way of eating them that isn’t too slimy!

Serve immediately with sweet chilli sauce.

Tempura Oysters with sweet chilli sauce

Print Recipe

Ingredients
  

  • 6 rock or native oysters shucked
  • 500 ml / 18fl oz vegetable oil for deep frying
  • 5 tablespoons plain or tempura batter
  • Pinch of salt

Instructions
 

  • place oil into a deep, heavy-bottomed saucepan and heat to 190 degrees.
  • Combine flour and salt into a large bowl and whisk in enough sparkling water to make a batter the consistency of double cream.
  • Dip the oysters into the batter, shaking off any excess, then place them into the hot oil. Deep fry for 3-4 minutes, or until golden-brown.
  • Remove from the oil with a slotted spoon and drain on kitchen paper, then sprinkle with sea salt.
tempura oysters

 

 

Related posts:

Squid with black pudding coast and Glen fish boxRecipe: Squid stuffed with black pudding bloody mary oystersRecipe: Bloody Mary Granita Oysters transun scandanavia recipe langoustine potato pureeRecipe: Langoustine with Potato puree and Soured Cream RR Spinks smoked trout recipeRecipe: Smoked Trout Flatbread
emma
About Emma Mykytyn 4189 Articles
Reviewed by Emma Mykytyn Award-winning food & travel writer WSET Level 2 Spirits Edinburgh Whisky Academy - Certificate in Whisky. Judge at many UK food & Drink Awards
Website Facebook Instagram Twitter

Related Articles

Be the first to comment

Leave a Reply

Your email address will not be published.

Recipe Rating





*


This site uses Akismet to reduce spam. Learn how your comment data is processed.