Tempura Oysters with Lime and Wasabi Mayonnaise
Prep Time20 mins
Cook Time10 mins
Servings: 2
Author: Andra Constantinescu
- 12 Carlingford oysters
- 150 g tempura flour
- 50 g plain flour
- 180 ml sparkling water ice cold
- 1 egg yolk
- 1 tsp mustard
- 100 ml rapeseed oil
- 2 limes
- 10 g wasabi paste
- sunflower oil for frying
- Maldon salt
Mayonnaise:
Prepare the mayonnaise by whisking the egg yolk with the mustard and gradually adding the rapeseed oil.
Add the wasabi paste and continue whisking.
Season with salt and lime juice.
Tempura oysters
Suck the oysters, remove from shell and set aside.
Clean the domed oyster shells by scraping away the excess oyster from inside the shell and boiling them in water for 5 minutes, then transfer them into cold water.
Prepare the tempura batter by mixing the tempura flour with plain flour and the ice cold sparkling water.
Heat the sunflower oil in a pan.
Dip each oyster into the tempura batter, transfer to the pan and fry for 1-2 minutes.
Drain on kitchen towel.