Tempura Oysters with sweet chilli sauce

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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

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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.

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Emma Mykytyn

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