SEA CHANGE
TEMPURA OYSTERS WITH CHILLI DIPPING SAUCE
SERVES 6
You will need a kitchen thermometer for this recipe.
Sunflower oil, to deep fry
1/3 cup (50g) plain flour
1/3 cup (50g) cornflour
175ml iced soda water
2 tsp white sesame seeds, plus extra toasted seeds, to serve
18 oysters, shucked, shells reserved, cleaned and dried
DIPPING SAUCE
2 tbs lime juice, plus lime slices to serve
1 tbs fish sauce
1 tbs caster sugar
2 bird’s-eye chillies, finely chopped
1 garlic clove, finely chopped
For the dipping sauce, combine all ingredients in a shallow dipping bowl. Set aside.
Fill of a wok or deep frypan one-third full with oil and heat until the oil reaches 190°C on a kitchen thermometer.
Whisk together flours, soda water and a pinch of salt until combined, then add sesame seeds. Dip oysters in the batter and, working in 2 batches, gently lower into the hot oil and fry for 1-2 minutes until golden and crisp. Drain on paper towel and keep warm while you cook the second batch. Place fried oysters in a half shell, sprinkle with
