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Tempura oysters with wasabi dressing

Made at J Sheekey | Serves 4

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16 native or rock oysters, shucked and removed from the shells (clean the shells and keep to one side)
Sea salt & freshly ground black pepper


For the wasabi dressing
50 ml light soya sauce
200ml mirin
3cm ginger, peeled & finely chopped
Juice of 2 limes
1 red pepper, roasted, peeled and cut into small pieces
½ cucumber, skin on, seeds removed and cut into small cubes
1 Jalapeno, finely diced
1 medium red chilli, finely diced
2 spring onions, finely chopped
½ small bunch coriander, finely chopped
1tsp wasabi

For the tempura batter
150ml tempura flour
Iced water

For the wasabi dressing, bring soya, mirin and ginger to the boil in a small saucepan and simmer for 10 minutes. Remove from the heat, stir in the lime juice and allow to cool on one side. Once base is completely cool, transfer into a bowl and add all the other wasabi dressing ingredients.

For the batter, slowly add iced water to tempura flour in a large bowl. Whisk continuously, until you get a pouring cream consistency.

Pour 6cm of oil into a medium-sized heavy-bottomed saucepan or a deep fat fryer. Heat to 160°C. If using a saucepan, please be careful as the oil will be very hot. Dip the oysters into the batter. Fry in small batches until golden brown. Remove with tongs and place onto kitchen paper to soak up any excess oil.

Warm the oyster shells under the grill. Place a spoon full of the dressing into each shell. Place the oyster on top and serve.

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