Tempura oysters with chilli dipping sauce

Name: Tempura oysters with chilli dipping sauce recipe
Yield: 6
Ingredients: Sunflower oil, to deep fry; 1/3 cup (50g) plain flour; 1/3 cup (50g) cornflour; 175ml iced soda water; 2 tsp white sesame seeds, plus extra toasted seeds, to serve; 18 oysters, shucked, shells reserved, cleaned and dried; 2 tbs lime juice, plus lime slices to serve; 1 tbs fish sauce; 1 tbs caster sugar; 2 bird’s-eye chillies, finely chopped; 1 garlic clove, finely chopped

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by Rick Stein

Chef, author, TV presenter

Dec 07, 2020

Elevate your oysters for Christmas day with this Rick Stein special. You will need a kitchen thermometer for this recipe.

Sunflower oil, to deep fry
1/3 cup (50g) plain flour
1/3 cup (50g) cornflour
175ml iced soda water
2 tsp white sesame seeds, plus extra toasted seeds, to serve
18 oysters, shucked, shells reserved, cleaned and dried

Dipping sauce

2 tbs lime juice, plus lime slices to serve
1 tbs fish sauce
1 tbs caster sugar
2 bird’s-eye chillies, finely chopped
1 garlic clove, finely chopped

Method

1.

For the dipping sauce, combine all ingredients in a shallow dipping bowl. Set aside.
2.

Fill of a wok or deep frypan one-third full with oil and heat until the oil reaches 190°C on a kitchen thermometer.
3.

Whisk together flours, soda water and a pinch of salt until combined, then add sesame seeds. Dip oysters in the batter and, working in 2 batches, gently lower into the hot oil and fry for 1-2 minutes until golden and crisp. Drain on paper towel and keep warm while you cook the second batch. Place fried oysters in a half shell, sprinkle with extra sesame seeds and serve with dipping sauce and lime slices alongside.