These dinner party showstoppers are a perfect light and zesty dish, not to mention the shells make for great plate presentation
To make the chilli pickle, in a small frying pan on a low heat gently fry the garlic and ginger until soft. Add chillies and spring onions and continue to cook for three-four minutes. Add the fish sauce, vinegar and oyster sauce and simmer for 10 minutes. Stir in the kaffir lime leaves and cook for a further 2 minutes. Leave to cool.
Shuck the oysters and place onto a paper towel to soak up the excess liquid. Clean the shells and dry them completely.
To make the tempura batter, place the flour into a large bowl. Gradually add the soda water and mix until thin and smooth. Add the salt and pepper followed by the lemon juice. For better results, rest the batter in the freezer for 20 minutes.
Heat the oil in a heavy based saucepan until the temperature reaches 190°C on the thermometer. Using a spoon, place the oysters into the batter and coat each one thoroughly. Place into the hot oil and cook for two minutes or until golden brown. Once cooked, lift out of the oil and place onto a paper towel to drain off any excess oil.
Place oysters into shells with micro coriander and lemon slices, with a bowl of pickle on the side.
Recipes created by Miele - Precision. Passion. Perfection.