Tempura River Deben Oysters with a Chilli, Soy and Ginger Dipping Sauce
Head chef Luke Bailey shares his signature Tempura River Deben Oysters with a Chilli, Soy and Ginger Dipping Sauce recipe, as served here at our restaurant in Woodbridge.
6 simpers pacific oysters
500ml / 18fl oz vegetable oil for deep frying
3 tablespoons self-raising flour
1 ½ tablespoons corn flour
Chilled sparkling water
Pinch of sea salt
Chilli, Soy and Ginger Dipping Sauce
1 spring onion, finely chopped
1/2 chilli, seeds removed, finely chopped,
2 tablespoons soy sauce
1 tablespoons of rice wine
1 tablespoon of sesame oil
1 tablespoons fish sauce
1 tablespoon oyster sauce
1 tablespoons caster sugar
1 tablespoons finely chopped or minced ginger
1 tablespoons chopped fresh coriander
For the oyster tempura, place the vegetable oil into a deep, heavy-bottomed saucepan and heat to 190 degrees.
Place the flour and salt into a large bowl and whisk in enough sparkling water to make a batter the consistency of double cream.
Dip the oysters into the batter, shaking off any excess, then place them into the hot oil.
Deep fry for 3-4 minutes, or until golden-brown.
Remove from the oil with a slotted spoon and drain on kitchen paper, then sprinkle with Maldon sea salt.
For the dipping sauce mix all ingredients and stir well.
Place oysters back into the shell and serve with dipping sauce and wedge of lime. Enjoy!