Tempura Oysters

with a Chilli and Ginger Pickle

Offering a contemporary twist on an indulgent and delicious ingredient, the delicate oysters are covered in a light tempura batter for a wonderful crunch, complemented by the refreshing chilli and ginger pickle

INGREDIENTS

Serves 4

For the tempura batter

250g Self Raising flour

340ml soda water

Juice of half a lemon

Salt and pepper

For the chilli pickle

25ml vegetable oil

3 cloves garlic, finely chopped

5cm ginger, finely chopped

2 or 3 red chillies, finely chopped

3 spring onions, cut into small rounds

1 tbsp fish sauce

2 tbsp white wine vinegar

2 tbsp oyster sauce

3 Kaffir lime leaves, finely chopped

For the oysters

8 oysters, shucked and shells cleaned

1 lemon, sliced into small quarters

Vegetable oil for deep frying

Micro coriander to garnish

  1. To make the chilli pickle, in a small frying pan on a low heat, gently fry the garlic and ginger until soft. Add chillies and spring onions and continue to cook for 3-4 minutes. Add the fish sauce, vinegar and oyster sauce and simmer for 10 minutes. Stir in the kaffir lime leaves and cook for a further 2 minutes. Leave to cool.

  2. Shuck the oysters and place the oyster onto a paper towel to soak up the excess liquid. Clean the shells and dry them completely.

  3. To make the tempura batter, place the flour into a large bowl. Gradually add the soda water and mix until thin and smooth. Add the salt and pepper followed by the lemon juice. For better results, rest the batter in the freezer for 20 minutes.

  4. Heat the oil in a heavy based saucepan until the temperature reaches 190°C on the thermometer. Using a spoon, place the oysters into the batter and coat each one thoroughly. Place into the hot oil and cook for 2 minutes or until golden brown. Once cooked, lift out of the pan and place onto a paper towel to drain off any excess oil.

  5. Place oysters into shells with micro coriander and lemon slices, with a bowl of pickle on the side.

Cooking Tip: If you do not have a cooking thermometer for deep fat frying, bring the oil up to temperature on setting 6 on the Miele induction hob and check by frying a small cube of bread. Increase the setting to 7 when the oysters are put into the pan as the food will reduce the temperature of the oil.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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