Chris Horridge provides a novel way of preparing oysters in this seafood dish. Fresh oysters are encased in a crispy tempura batter, sweetened with apricots and served on a bed of rock salt - simple, but endlessly impressive. This is a wonderful oysters recipe to try at home that requires a surprisingly little amount of effort--perfect for a romantic evening or a dinner party with friends

Method
1.
For the apricot purée, chop the apricots and mix with the salt and sugar. Put in a pan and cook to a thick chunky purée. Blitz in a blender adding some orange juice to thin it if required
2.
For the tempura batter, put the ingredients in a blender and blend for 10 seconds to make a light batter. If it’s too thin then add more flour. If it's too thick add a little more water
3.
Remove the oysters from their shells and put aside. Sterilise the oyster shells by scraping away the excess oyster from inside the shell and boiling them in water for 5 minutes, then plunge them into cold water
VideoVideo: Open an oyster
4.
Heat a deep fat fryer filled with the oil. Lightly dust the oysters in the remaining cornflour. Dip into the batter and deep fry for around 2 minutes or until crispy. Drain on kitchen paper
5.
To plate, spoon some rock salt onto a tile or plate. Sit the sterilised shells on it, spoon some apricot purée into each and put the hot fried oysters on top. Serve immediately
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Oysters recipe with a light and crisp white wine, a rosé wine, or a champagne or sparkling white wine

Ingredients

Oysters

  • 12 oysters
  • 20g of cornflour
  • 1l of oil

Tempura Batter

  • 50g of cornflour
  • 50g of rice flour
  • 1/2 tsp of baking powder
  • 1 pinch of salt
  • 50ml of vodka
  • 50ml of water

Apricot purée

To plate

Equipment

  1. Blender
  2. Deep fat fryer
  3. Oyster knife

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Chris Horridge's novel oysters recipe features tempura-fried oysters served with apricot purée for a surprising twist in this oyster dish.


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