High in protein and low in fat Oysters are without doubt one of nature’s super foods. Eaten raw, straight from the shell, they bombard the senses with an intense briny mineral rush; it’s as if you have swallowed the essence of the ocean.
When buying live oysters always chose a reputable vendor. Pick out the oysters that are heavy for their size and tightly shut. Resist the temptation to get your fishmonger to pre-open them as you will lose a lot of precious juice and the intense flavour will fade. Leave them in the fridge until you are ready to serve. Wrap your left hand in a clean tea towel and grip the oyster flat side up in the palm of your hand. Insert a short, wide bladed knife into the hinge at the pointed end and wriggle it in. Jerk the knife up and twist the blade to release the top shell.
Tempura Oysters with Ginger & Mirin Dipping Sauce
500ml Vegetable oil
12 Oysters – removed from shell & the deep sided shells thoroughly cleaned
200ml ice cold water 1 egg yolk 100g plain flour – plus a little extra for dredging
25ml soy sauce
1 spring onion – finely sliced 1 red chilli – finely sliced
½ inch of ginger – peeled & finely diced
Seaweed to dress the plate
- Mix the mirin with the soy sauce, spring onion, chilli & chopped ginger
- In a large pot heat the oil to 180C.
- Combine egg yolk & water. Gentle stir in the flour until barely mixed, ignore any lumps. Don’t whisk or overwork as the gluten will develop and the batter will become heavy.
- Dip the oysters into flour & then into the batter.
- Deep-fry for about 2 minutes or until golden.
- Blot on absorbent paper to remove any excess oil.
- Place on the half shells & serve on the seaweed with the dipping sauce.