Tempura New Zealand Pacific Oysters with kelp seasoning & miso dipping sauce

Tempura New Zealand Pacific Oysters with kelp seasoning & miso dipping sauce

Makes enough for approx 2 dozen oysters

Ingredients

24 New Zealand Pacific Oysters - half shell Kelp Seasoning
1/2 Dried Nori Sheet
1 teaspoon Sesame Seeds
1 Fresh Small Lime – zest only
100gms (3.5oz) Flakey Sea Salt

Ingredients - Miso Dipping Sauce

60gm (2oz) Miso Paste
20mls Rice Wine Vinegar
60mls Water
3 Fresh Lemons – juice from 3, zest from 1
50mls Soy Sauce
1/2 Spring Onion – finely chopped

Ingredients - Tempura Batter

1 Egg
1 cup Ice water
1 cup Flour
Tips on tempura:
  1. Ice. Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil.
  2. Batter. Do not make the batter ahead of time. Try not to over mix the batter and not to coat ingredients with the batter too much.
  3. Frying should be in hot oil 180°C (355°F).

Method - Kelp Seasoning

Method - Miso Dipping Sauce

Method - Tempura Batter

Cooking the Tempura Oysters

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