Sweet corn soup with tempura NZ Pacific Oysters, spiced popcorn & basil oil


Serves: 4

Sweet Corn Soup Method

Sauté onions, garlic, fennel in the butter without colour. Add saffron & cook out another 30sec then add corn, potato & water. Bring to the boil & then allow to simmer till potato is soft. Season to taste.

Puree with a large stick blender & pass through a fine strainer, correct the seasoning if required. Puree should be smooth & velvety in texture.

To serve bring back to the boil, add the cream season & serve.

Basil Oil Method

Blanch & refresh in ice water the spinach & parsley, squeeze out excess water.

In the bar blender puree the spinach & parsley with the oil then add the basil & puree till very fine (note be careful not to allow the mixture to get warm as it will oxidize & go brown).

Pass through a fine strainer & fat filter, then allow to settle & decant any water off (this will settle in the bottom of the container & look milky)

Spiced Popcorn Method

To cook the popcorn place approx 150gms in a heat proof crockery bowl, dress with a small amount of oil & cover the top of the bowl with a plate. Microwave on high for increments of 1-2 minutes at a time, till the popcorn is all popped. Allow to cool then add the spice – store in an airtight container.

Tempura Batter Method

Beat an egg in a bowl. Add ice water in the bowl (Be sure to use very cold water)

Add sifted flour in the bowl and mix lightly. Be careful not to over mix the batter.

In a deep fryer (deep sauce pan or Wok) pre-heat cooking oil to 180°C / 355°F.

Remove the oysters from their shells & place on a paper towel & lightly pat dry. Set the shells on a service tray or plate.
Dip the oysters in fresh tempura batter & cook in the oil till the batter is crispy. Remove from the oil & place on a dry paper towel.

Return the cooked oysters into the shell & season with kelp seasoning. Serve hot with the miso dipping sauce, extra seasoning & lemon wedges.

To Serve

In a large soup bowl or pasta bowl (a wide shallow bowl works well as it displays the other ingredients better), portion approx 250mls of hot soup in each bowl. Place both the hot tempura oysters & spiced popcorn in the middle of the bowl dress the soup with the basil oil & serve.

Chef's Note

Tempura is another good way of cooking frozen oysters, as it keeps the moisture & flavour of the oyster in the batter & also offers a texture.

Here are some tips on tempura

  • Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil.
  • 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.
  • Frying should be in hot oil, between 175-180°C (350 -355°F)


About the Chef

The New Zealand Pacific Oyster is a consistent performer when it comes to flavour integrity. This deeply cupped oyster with its light creamy texture never disappoints. As Executive Chef of a high end boutique hotel and previously a prominent hotel chain, I need the absolute assurance of food safety. The in...
[+] More

Sweet corn soup with tempura NZ Pacific Oysters, spiced popcorn & basil oilhttp://http://www.nurturedseafood.com/userfiles/BannerImages/Recipe_145_thb.jpg