Serves 2-4
A selection of freshly shucked Sydney Rock Oysters
300g preferably low-gluten flour
1 egg
500ml chilled water
5 ice cubes
125ml oil
Method:
Sift the flour into a bowl. Heat the oil in a large, deep saucepan to the correct temperature of around 175°C.
Mix the egg, water and ice cubes in a bowl and combine well. Gradually add the sifted flour. Stir only very lightly to combine (it’s important to leave the batter very lumpy).
Take the oysters and lightly dust them with a little of the extra flour, then dip lightly into the batter. Allow most of the batter to drip away, then add to the hot oil. Flip each oyster in the oil to ensure it cooks evenly.
When the battered oysters have crisped, remove from the oil and place on paper towel. Place the oyster back into the shell and pair with mayonnaise and dill for serving.
Sydney Rock Oyster Mayonnaise
Sydney Rock Oyster mayonnaise is a great twist on an old favourite, the oysters in this mix add an added level of unami and subtle saltiness. This mayonnaise is perfect to use as a spread, accompanying dip or to top your tempura oysters.
Ingredients:
- 3 egg yolks
- 3 Sydney Rock oysters (shucked)
- 30ml champagne or white wine vinegar
- 125ml grade seed oil
- salt if required
Method:
Blend yolks and vinegar together.
Stream the oil, once half the oil have been used, gradually blend in the oysters
Continue to use all the oil and check for seasoning and acidity into a bottle or piping bag.