Tempura Oysters with Lime and Wasabi Mayonnaise
Servings: 2
Ingredients
- 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
Instructions
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.
To serve
- Spoon some mayonnayse into each shell and add the oysters on top. Serve with freshly squeezed lime juice.