This recipe first appeared in Food magazine issue 80.
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Ingredients
Lime and coriander dipping sauce
Tempura
Method
1.Combine all dressing ingredients and set aside.
2.Sift flour, cornflour and baking soda into a medium bowl and make a well in the centre. Add egg and soda water and use chopsticks to whisk gently until just combined. The mixture should be quite lumpy, do not over mix. Place bowl in a larger bowl filled with iced water – keeping the batter cold gives the tempura its lacy consistency.
3.Place a wire rack over a tray lined with a paper towel. Half fill a deep fryer or a wok with oil. Heat over high heat until oil is hot – it will be ready when a cube of bread turns golden in 10 seconds.
4.Place extra flour on a plate. Dip oysters into flour to lightly coat. Dip 6 of the oysters, one at a time into the batter. Shake off excess, then deep fry for 2-3 minutes or until batter is golden brown. Transfer cooked oysters to the wire rack to drain. Repeat with remaining oysters and batter.
5.Serve immediately with dipping sauce.
