Tempura Battered Oysters with Thai Style Salsa

Fri, 20 August 2021

Ingredients

6 Oysters (shucked) in the shell
75g Tempura batter
125ml Iced Sparkling water
4 tbsp. Pineapple, Finely Chopped
2 tbsp. Red Onion, Finely Chopped
2 tbsp. Red Pepper, Finely Chopped
2 tbsp. Tomato Concasse
50g Coriander leaf, Finely Chopped
1 tbsp. Fish Sauce
1 tbsp. Sweet Thai Chilli sauce
1 tsp. Soy Sauce
1 tsp. Green Chilli, deseeded & finely chopped
2 tbsp. Corn-starch for dredging the oysters
2 tbsp. Flour for dredging the oysters
Black pepper & Salt
Lemon Wedges
Coriander leaf for garnish
Crushed ice or coarse salt
Cooking oil for deep fat frying

Method

1 Heat oil to 180?C.
2 Remove the oyster flesh from the shells and place the shells on crushed ice or course salt on a plate.
3 Mix together, pineapple, onion, peppers, chilli, tomato, coriander, and sauces to make a salsa. Season to taste
4 Fill the shells of the oysters with the salsa and place in the fridge.
5 Mix cold sparkling water with the tempura powder to make a batter. Season with salt.
6 Mix corn-starch & flour together in a bowl and dredge your oyster meat to dry it, then dip each one into your batter and gently place into the hot oil to fry.
7 Cook until golden brown and then drain on kitchen paper to remove excess oil.
8 Remove the filled oyster shells from the fridge and top each shell with the hot cooked oyster meat
9 Garnish with coriander leaves and fresh lemon wedges

Equipment

Cutting Board
Oyster knife
Cloths
Whisk
2 x bowls
Spoons
Tongs
Deep fat fryer
Tongs
Knife
Plate with kitchen towel
Service Gear
Service plates