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Tempura Oysters with Asian Dipping Sauce
Posted by Peggy on December 13, 2010
Recipe: Tempura Oysters with Asian Dipping Sauce
4 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon Asian chili paste
1-2 small hot chilies, diced, optional
1 tablespoon chopped cilantro
1 teaspoon grated ginger
1/2 cup all-purpose flour
1/2 cup cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
36 oysters, shucked (small to medium-sized)
Vegetable or canola oil for deep frying
To make the sauce, combine lime juice, fish sauce and sugar. Stir in garlic, chili paste, chilis, if using, cilantro and ginger. (Can be made up to 24 hours in advance.)
To make batter, whisk flour, cornstarch, baking powder and salt together. Whisk in 3/4 cups cold water and egg.
Add enough oil to a heavy-bottomed pan or deep-lipped skillet to come up to 1 1/2 inches deep. Heat oil until a small piece of tempura batter sizzles when put in oil.
Pat oysters dry with paper towels then dip into batter to thoroughly coat. Deep fry 1-2 minutes or until golden brown and crispy. Drain on paper towels and serve immediately with Asian Dipping sauce.
Number of servings (yield):
3 dozen oysters
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