Tempura Coffin Bay Oysters with Ponzu Sauce

Ingredients

24 Coffin Bay Oysters

1 Cup Corn Flour

1 Cup Self Raising Flour

1 ¼ Cups Soda Water

Japanese Mayonaise

1 Nori Sheet, finely shredded

Rock Salt, to serve

Vegetable Oil, for deep frying

Ponzu Dressing

2 tsp Sugar

2 tbls Soy

2 tbls Mirin

2 tbls Lime Juice

1 tbls Toasted Sesame Seeds

Method

To make the dressing combine the sugar, soy, miring and lime juice in a bowl and whisk together until the sugar has dissolved, stir in the sesame seeds.

For the batter, sift together the corn flour and half of the self raising flour into a large bowl.

Gradually add the soda water, whisking gently, take care not to over whisk.

Preheat the deep fryer to 180℃ or use a large saucepan on the stove top half filled with vegetable oil. Use a candy thermometer to measure the temperature.

Remove the oysters from the shells, pat dry the oysters and the inside of the shells with paper towel, arrange the shells on a bed of rock salt on plates or a platter.

Working in small batches, dust the oysters in the remaining flour, gently shake of the excess, dip into the batter and then gently lower into the oil. Cook until golden brown, remove from the oil and drain on paper towel.

Return the oysters to their shells, add a cooked oyster to each shell, squeeze a small amount of Japanese mayonnaise onto each oyster and top with a little shredded nori. Serve with the ponzu sauce.

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