by Hayden Groves
Tempura Rock Oyster, Wasabi Mayonnaise
If you are new to oysters or just want to impress your guests with something a little different, then this tasty dish is a must! Offer three pieces as a starter or a single oyster as a pre-starter.
Ingredients:
- 6 each large rock oysters
- 1 x heaped tbsp of Heinz [Seriously] Good Mayonnaise
- Wasabi paste
- Pinch fine salt
- Lime zest
- Mild red chilli
- 1 spring onion
- Tsp of finely chopped chives
- 1 cup of Tempura flour (approx. 75gm)
- 1.5 cups Ice cold sparkling water (approx. 150ml)
- Fresh vegetable oil to deep fry
Method:
- Shuck the oysters and leave in the oyster liquor. Reserve the domed shell half, clean and dry thoroughly, you will use these for a service vehicle
- Prepare the wasabi mayonnaise by mixing a little Heinz [Seriously] Good Mayonnaise with the wasabi paste first so there are no lumps. Then add the remaining mayo, you can add a little more wasabi to taste depending on preference
- Shred the red chilli and spring onion as fine as possible and leave in iced water to crisp. Heat the oil for frying to 200c
- Prepare the batter, sieve flour and a pinch of fine salt into a bowl, add ¾ of the cold sparkling water and whisk until well incorporated. Try not to overwork it, you are looking for the consistency of double cream, add a little more water if required
- Remove the oysters carefully out of the reserved liquor, shaking off the excess, pass through the batter and fry quickly for 1 minute until beautiful and crisp, drain well on absorbent cloth and season with a pinch of salt
- Spoon or better still pipe some wasabi mayonnaise onto the oyster, and then sprinkle on a few shredded pieces of chilli, spring onion, chives and a little fresh lime zest with a micro plane. Place back in the shell and enjoy immediately
Recipe courtesy of Heinz.
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