Madison
Ingredients
Method
1.Place the egg white in a medium mixing bowl and whisk lightly. Add the flour, champagne and ice cubes and whisk gently until almost smooth. Do not overwork the batter. Set aside to rest while you make the dipping sauce.
2.To make the sauce, place the wasabi, palm sugar, fish sauce, lime juice and water in a mixing bowl and whisk well to combine.
3.Heat enough vegetable oil to come about one-third of the way up the sides of a large saucepan or wok over high heat or until a small piece of bread turns golden in 12 seconds.
4.Place the salt on a serving platter and top with the oyster shells. Spoon a little sauce into each oyster shell.
5.Dry the oysters well on paper towel. When the oil is hot, lightly dust each oyster in the cornflour, then coat in batter and carefully place into the oil (in batches of six or the first oyster will have overcooked by the time you add the last).
6.Cook for around 20 seconds until crisp and golden. Remove from the oil and drain on paper towel.
7.Place the tempura oysters back into their shells, top with the spring onions and serve immediately.
