As far as I am concerned the best way to have oysters is freshly shucked, natural and unadorned, however sometimes I make an exception for tempura oysters. #yesplease
This is my take…
Ingredients:
¼ cup rice flour
¾ cup self raising flour
½ tsp finely grated ginger
1 cup sparkling mineral water, icy cold
1 dozen oysters
Oil for deep frying
Sift the rice flour and self-raising flour into a bowl. Make a well in the centre of the flour and slowly pour in the mineral water stirring the flour in from the sides. When well combined, add the grated ginger and set aside to chill and rest in the refrigerator for an hour.
The oysters should be fried directly prior to serving, so when ready heat the oil. When the oil is hot, dip each oyster into the batter to coat and the gently place straight into the oil, turning over when golden.
Do small batches at a time. When each oyster is golden, remove from the oil and drain on absorbent paper and serve immediately. Serve with a soy dipping sauce or lemon juice.
Makes 12
