Tempura Oysters with sweet chilli sauce

Ingredients

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

Instructions

1. place oil into a deep, heavy-bottomed saucepan and heat to 190 degrees.
2. Combine flour and salt into a large bowl and whisk in enough sparkling water to make a batter the consistency of double cream.
3. 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.
4. Remove from the oil with a slotted spoon and drain on kitchen paper, then sprinkle with sea salt.