Tempura Oysters with Chilli Dipping Sauce

Crispy tempura-coated oysters served with a sweet and spicy citrus-infused chilli dipping sauce.

Seafood Appetiser Spicy Oysters Deep-Fried

Estimated Nutrition

Calories

545.1

kcal / serving

2180.4 kcal total

Carbs

61.4g

per serving

245.4 g total

Fat

27.6g

per serving

110.2 g total

Protein

13.2g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

CondimentsSauces

Fruits

piece

Lemon

juice only

piece

Orange

juice only

Lemon Juice

a squeeze

Liquids

250

Chicken Stock

200

Water

ice-cold

NutsSeeds

clove

finely chopped

freshly ground

2.5

to taste

freshly ground, to taste

OilsFats

Olive Oil

500

Vegetable Oil

for deep-frying

Seafood

piece

Oyster

shucked

Vegetables

piece

Onion

medium, finely chopped

piece

Chili

fresh or pickled bird’s-eye or jalapeño, finely chopped

Method

Stir in spices and tomato purée and cook for two minutes.

Fry onion and garlic in olive oil until translucent.

Drain oysters on kitchen paper and keep warm in the oven before serving with sauce.

Coat oysters in batter and fry in batches of 4 to 6 until golden.

Heat vegetable oil to 180°C in a deep fryer or heavy pan.

Shuck oysters and pat dry with kitchen paper.

Whisk flour, salt, iced water, and lemon juice into a thin batter.

Preheat the oven to 130°C.

Add chicken stock and remaining sauce ingredients and simmer for 10 minutes.