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Tempura Oysters with Chilli Dipping Sauce
Crispy tempura-coated oysters served with a sweet and spicy citrus-infused chilli dipping sauce.
Seafood
Appetiser
Spicy
Oysters
Deep-Fried
Estimated Nutrition
Calories
545.1
kcal / serving
2180.4 kcal total
Carbs
61.4
g
per serving
245.4 g total
Fat
27.6
g
per serving
110.2 g total
Protein
13.2
g
per serving
52.8 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
15
g
Sugar
250
g
Self-Raising Flour
CondimentsSauces
45
ml
Tomato Purée
15
ml
Vinegar
Fruits
1
piece
Lemon
juice only
1
piece
Orange
juice only
5
ml
Lemon Juice
a squeeze
Liquids
250
ml
Chicken Stock
200
ml
Water
ice-cold
NutsSeeds
3
clove
Garlic
finely chopped
5
g
Cumin Seeds
freshly ground
5
g
Smoked Paprika
2.5
g
Chilli Powder
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
500
ml
Vegetable Oil
for deep-frying
Seafood
16
piece
Oysters
shucked
Vegetables
1
piece
Onion
medium, finely chopped
1
piece
Chillies
fresh or pickled bird’s-eye or jalapeño, finely chopped
Method
1
Fry onion and garlic in olive oil until translucent.
2
Stir in spices and tomato purée and cook for two minutes.
3
Add chicken stock and remaining sauce ingredients and simmer for 10 minutes.
4
Preheat the oven to 130°C.
5
Whisk flour, salt, iced water, and lemon juice into a thin batter.
6
Shuck oysters and pat dry with kitchen paper.
7
Heat vegetable oil to 180°C in a deep fryer or heavy pan.
8
Coat oysters in batter and fry in batches of 4 to 6 until golden.
9
Drain oysters on kitchen paper and keep warm in the oven before serving with sauce.