Oysters in tempura batter with lemon ginger sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Iced cold water |
| 1 | Egg | |
| ¼ | teaspoon | Baking soda |
| 1 | cup | Cornflour |
| 2 | Dozen bluff oysters | |
| 1½ | cup | Oil |
| ¼ | cup | Lemon juice |
| 2 | teaspoons | Grated fresh ginger |
| 1 | teaspoon | Sugar |
Directions
BASE
LEMON GINGER SAUCE
Oysters:
Whisk water and egg together until frothy.
Sift baking soda and cornflour together.
Add to water mixture and combine well.
Place oysters in batter.
Lift out and fry a few at a time in hot vegetable oil.
Drain on crumpled kitchen paper and serve with Lemon Ginger Sauce.
Lemon Ginger Sauce:
Mix lemon juice, grated ginger and sugar together Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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