Tempura Oysters with Tomato and Chilli Jam

    Tempura Oysters with Tomato and Chilli Jam

    5saves
    20min


    1 person made this

    About this recipe: This Japanese dish is a must for oyster lovers. The tomato and chilli jam adds a note of heat which goes well with the batter-coated oysters. We like to use the large size 1 oysters but size 2 works just as well.

    Ingredients
    Serves: 2 

    • 4 oysters, shucked and cleaned
    • flour, for dusting
    • oil, for deep-frying
    • tomato and chilli jam
    • For the tempura batter
    • 50g plain flour
    • 50g cornflour
    • 1 teaspoon baking powder
    • 200ml ice-cold sparkling water
    • salt and freshly ground black pepper

    Method
    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. First make the tempura batter. Mix all the dry ingredients in a bowl and add a pinch of salt and some black pepper. Slowly mix in the ice cold sparkling water (the bubbles make the batter light), a little at a time, until you have a smooth batter. It should slowly come off the back of a tablespoon – if it sticks add more water, if it runs off too quickly it’s too thin. Transfer the batter to a container and surround with ice to keep it chilled.
    2. Rinse the oyster shells under running cold water (do not use washing up liquid) and dry. Roll the shucked oysters in some sifted flour.
    3. Dip two of the oysters in the batter and carefully place in a deep-fat fryer on its hottest setting. Alternatively, heat the oil in a large wok or pan. It is hot enough when a cube of bread turns golden in 30 seconds. You want the oysters to float, bubbling on the surface, and crisp up. After 20–30 seconds, depending on how hot your oil is, the oysters should be crisp and brown. Remove and place on some kitchen paper while you repeat with the other two oysters.
    4. Place the battered oysters back in the shells and serve with the tomato and chilli jam for dipping.

    More information

    Fishy Fishy Cookbook is published by New Holland Publishers, price £16.99.

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