Tempura Oysters with sweet chilli sauce

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.