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
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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