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