Oysters in crispy tempura batter with apricot purée

PT30M

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Ingredients

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Oysters

  • 12 oysters
  • 20g of cornflour
  • 1000ml of oil

Tempura Batter

  • 50g of cornflour
  • 50g of rice flour
  • 1/2 tsp baking powder
  • 1 pinch of salt
  • 50ml of vodka
  • 50ml of water

Apricot purée

To plate

1
For the apricot purée, chop the apricots and mix with the salt and sugar. Put in a pan and cook to a thick chunky purée. Blitz in a blender adding some orange juice to thin it if required
2
For the tempura batter, put the ingredients in a blender and blend for 10 seconds to make a light batter. If it’s too thin then add more flour. If it's too thick add a little more water
  • 50g of cornflour
  • 50g of rice flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 50ml of vodka
  • 50ml of water
3
Remove the oysters from their shells and put aside. Sterilise the oyster shells by scraping away the excess oyster from inside the shell and boiling them in water for 5 minutes, then plunge them into cold water
4
Heat a deep fat fryer filled with the oil. Lightly dust the oysters in the remaining cornflour. Dip into the batter and deep fry for around 2 minutes or until crispy. Drain on kitchen paper
  • 20g of cornflour
  • 1000ml of oil
5
To plate, spoon some rock salt onto a tile or plate. Sit the sterilised shells on it, spoon some apricot purée into each and put the hot fried oysters on top. Serve immediately
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