Oysters in crispy tempura batter with apricot purée

Name: Oysters in crispy tempura batter with apricot purée
Total time: 30 min
Ingredients: 12 oysters; 20g of cornflour; 1000ml of oil; 50g of cornflour; 50g of rice flour; 1/2 tsp baking powder; 1 pinch of salt; 50ml of vodka; 50ml of water; 6 apricots, pitted; 1 pinch of salt; 60g of caster sugar; 50ml of orange juice; 200g of rock salt

by Chris Horridge

Item 1 of 1

Chris Horridge serves up a crispy tempura oyster recipe, sweetened with apricots and served on a bed of rock salt - simple, but endlessly impressive. This is a wonderful dish to try at home that requires surprisingly little effort and is perfect for a romantic evening or a dinner party with friends.

First published in 2015

discover more:

Ingredients

Metric

Imperial

Oysters

12 oysters
20g of cornflour
1000ml of oil

Tempura Batter

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

Apricot purée

6 apricots, pitted
1 pinch of salt
60g of caster sugar
50ml of orange juice

To plate

200g of rock salt

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Equipment

Deep fat fryer
Blender
Oyster knife

Method

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

6 apricots
2 pinches of salt
60g of caster sugar
50ml of orange juice

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

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

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

12 oysters

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

20g of cornflour
1000ml of oil

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

200g of rock salt

First published in 2015

discover more:

Chris Horridge

Chris Horridge is a master of balancing unusual flavours to great effect, working at various Michelin-starred restaurants around the country and earning his own star for his kitchen garden-driven food. He is a passionate advocate of nutritious, ‘free from’ food, choosing and pairing ingredients based on their effect on the body as much as flavour.

Get in touch

Please or register to send a comment to Great British Chefs

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod