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.
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Method Prep:15min › Cook:5min › Ready in:20min
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.
Rinse the oyster shells under running cold water (do not use washing up liquid) and dry. Roll the shucked oysters in some sifted flour.
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.
Place the battered oysters back in the shells and serve with the tomato and chilli jam for dipping.