Tempura NZ Pacific oysters with citrus & soy dipping sauce

INGREDIENTS

• 1 egg

• 1 cup ice cold water

• ¾ cup plain flour

• 1 pinch baking soda

• 24 fresh NZ Pacific oysters

• Seasoned flour for dipping and coating the oysters

• Sea salt

 METHOD

1.      Beat the egg and ice-cold water together until light and fluffy

2.     Sift the flour and baking soda, then add to the egg mixture

3.     Quickly mix together to lightly combine using chopsticks. Be careful not to over-mix the batter

4.     The batter should be very thin, if it is too thick add some more iced water to thin it down

5.     Use the batter as soon as possible

Tips for a good batter

·       Always use ice cold water or crushed ice for your batter, this helps make the tempura crispier.

·       Always sift the flour. This makes the flour lighter and easier to incorporate into the batter when it’s mixed.

·       Try using chopsticks to mix the ingredients of the tempura batter together instead of a whisk. This helps to minimize air and the risk of over mixing the batter.

·       Heat the oil for deep-frying before the tempura batter is prepared to ensure the oil is hot and ready to go and your batter is nice and cold.

·       Always use a neutral tasting oil with a high smoking point, like canola oil. The best frying temperature is at 190°C.

Don’t prepare the tempura batter ahead of time as it will not produce a good result. If for some reason the batter won’t be used immediately, place it in the refrigerator temporarily (for a few short minutes at most) to keep it ice cold until you’re ready to fry.

·       Don’t store the batter in the fridge.

•  Preheat your deep fryer to 190°C. Drain and then dry the oysters on kitchen paper.

• Cooking in batches, dip the oysters in the seasoned flour to coat. Shake off the excess flour, then one by one dip each oyster in the batter to coat. Allow the excess batter to drip off, then quickly transfer each one to the deep fryer.

• Fry for 1-2 minutes until golden brown and crispy on the outside, but only just warmed through in the middle. (Don’t overcook)

• Drain on kitchen paper, lightly season with salt. Serve immediately with dipping sauce.

Citrus & soy dipping sauce for oysters

Ingredients:

• 50ml soy sauce

• 50ml mirin

• 1 Tbsp. sugar

• 50ml instant dashi stock (make to packet instructions)

• ½ lime, juice & zest

• 1 lemon, juice & zest

Method:

1.     Bring the soy sauce, mirin and sugar to a simmer.

2.     Stir to dissolve the sugar then take off the heat.

3.     Add the dashi stock, citrus juice and zest.

4.     Allow to cool, then serve.