Oysters in crispy tempura batter with apricot purée
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.
Ingredients
Equipment
- Deep fat fryer
- Blender
- Oyster knife
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
- 6 apricots
- 2 pinches of salt
- 60g of caster sugar
- 50ml of orange juice
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
- 12 oysters
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
- 20g of cornflour
- 1000ml of oil
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
- 200g of rock salt
Discover more:
Go to Comments
Oysters in crispy tempura batter with apricot purée
