Name: Culprit’s carpetbag oysters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Horseradish mayonnaise; 1 egg yolk; 1/2 tablespoon lemon juice; 1/2 tablespoon cider vinegar; 1 teaspoon Dijon mustard; 1/2 tablespoon Mandy’s Horseradish Sauce, plus 1 tsp extra; 1/2 tablespoon sugar; 15 gram extra virgin olive oil; 175 gram canola oil; Oysters; tempura batter mix; canola oil, for frying; 12 freshly shucked oysters (reserve shells); rock salt; 4 slice beef bresaola or other cured beef, each cut into 3 pieces (we used Otello’s bresaola); 1 handful sorrel or rocket leaves; finely grated fresh horseradish, to garnish; lemon wedges, to serve

Culprit’s carpetbag oysters

Auckland's Culprit restaurant shares their recipe for carpetbag oysters where freshly shucked oysters are fried in tempura batter and topped with horseradish mayo and a cured beef bresaola

Serves 4

Prep

20M

Cook

20M

Total

40M

This recipe was first published in Taste magazine.

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Ingredients

Horseradish mayonnaise

1 egg yolk

1/2 tablespoon lemon juice

1/2 tablespoon cider vinegar

1 teaspoon Dijon mustard

1/2 tablespoon Mandy’s Horseradish Sauce, plus 1 tsp extra

1/2 tablespoon sugar

15 gram extra virgin olive oil

175 gram canola oil

Oysters

tempura batter mix

canola oil, for frying

12 freshly shucked oysters (reserve shells)

rock salt

4 slice beef bresaola or other cured beef, each cut into 3 pieces (we used Otello’s bresaola)

1 handful sorrel or rocket leaves

finely grated fresh horseradish, to garnish

lemon wedges, to serve

Method

1.Mix together egg yolk, lemon juice, cider vinegar, mustard, horseradish sauce and sugar in a blender.

2.Drizzle in the oils in a slow stream while blending. Place mayonnaise in a bowl, stir in last measure of horseradish sauce and season.

3.Prepare tempura batter according to packet instructions, making it a little thicker than usual.

4.Dry oyster shells and arrange on a plate with a little rock salt on top (to stop shells from moving).

5.Pour about a 4cm depth of canola oil into medium saucepan and heat until hot. Pat oysters dry on paper towels before dipping in the batter and frying until crisp.

6.Place a tempura-fried oyster on each shell, add 1 tsp horseradish mayonnaise, a piece of bresaola and top with the sorrel and a fine grating of fresh horseradish. Serve with a lemon wedge.

Women's Weekly Food

Ingredients

Method

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