Oysters in tempura batter with sesame seeds and lime

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by: Debbi






The word oyster is used as a common name for a number of distinct groups of bivalve molluscs which live in marine or brackish habitats. The valves are highly calcified. Some kinds of oyster are commonly consumed by humans, cooked or raw. Other kinds, such as pearl oysters, are not.




ingredients

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serves: 4

20 Pacific oysters

Canola oil (for deep-frying)

Lime wedges, for serving

DIPPING SAUCE:

1/4 cup dark soy sauce

1/4 cup water

1 Juice of lime

TEMPURA BATTER:

1/3 cup (50 g) all-purpose flour

1/2 cup (50 g) cornstarch

1 small pinch of salt

4 teaspoons toasted sesame seeds

3/4 cup (175 ml) ice-cold soda water from a new bottle

Nutrition Facts
Oysters in tempura batter with sesame seeds and lime

Servings Per Recipe: 4

Amount per Serving

Calories: 400

  • Total Fat: 17.5 g
  •     Saturated Fat: 4.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 97.5 mg
  • Sodium: 1617.6 mg
  • Total Carbs: 47.5 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 0.5 g
  • Protein: 14.1 g
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preparation

1.  Mix together the ingredients for the dipping sauce and pour into four small dipping saucers or bowls.

2.  Wrap one hand in a fowel and hold the oyster in it, flat shell facing uppermost. Push the paint of an oyster knife into the hinge, Iocated at the narrowest point.

3.  Work the knife back and forth quite forcefully until the hinge breaks and you can slide the knife in between the two shells.

4.  Twist the point of the knife upward to lever up the top shell and locate the ligament that joins the oyster meat to it. lt will be slightly right of the center of the top shell. Cut through it with the knife and lift off the top shell. Keep the bottom shell upright so as not to lose any of the juices, although for this dish you need to pour away half of the juices.

5.  Heat some oil for deep-frying to 375°F (190°C). Make the batter by sifting the flour, cornstarch, and salt into a bowl. Stir in the sesame seeds, then stir in the ice-cold soda water (it must be very, very cold and from a new bottle for this batter to be successful). Stir until only just mixed in; the batter should still be a little lumpy. lf it seems a bit thick, add a drop more soda water. You want the batter to be very thin and almost transparent.

6.  Dip the oysters, one at a time, into the batter, then drop them into the hot oil and fry for 1 minute, until crisp and golden. Lift out and drain very briefly on paper towels.

7.  Put the oysters back in their bottom shells and arrange on four plates. Serve with the lime wedges and dipping sauce.

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