Tempura Oysters with Sweet Chilli Sauce

Ingredients

• 6 x oysters
• 500ml vegetable oil for deep frying
• 5 tbsp plain or tempura flour
• 1 x 500ml bottle of sparkling water
• ¼ tsp salt
• 1 tsp sea salt
• 1 x 190ml bottle of sweet chilli sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

---

Method

1.  Shuck the oysters using your Fishbox oyster information sheet.
2.  Place the oil into a deep, heavy-bottomed saucepan and heat to 190°C.
3.  Combine the flour and salt in a large bowl and whisk in enough sparkling water to make a batter with the consistency of double cream.
4.  Dip the oysters into the batter, shaking off any excess, then place them into the hot oil.
5.  Deep fry for 3 to 4 minutes or until golden brown.
6.  Remove from the oil with a slotted spoon and place on kitchen paper to remove the excess oil,
7.   Sprinkle with sea salt and serve with sweet chilli sauce.