Ingredients
| 24 oysters | |
| oil for deep-frying | |
| flour for dredging | |
| 100g kimchi | |
| 300g Japanese mayonnaise | |
| KOMBUCHA BATTER | |
| 1 cup self-raising flour | |
| 1 cup cornflour | |
| splash of oil (this gives your batter a lovely shine) | |
| pinch salt | |
| 350ml Daily Organics kombucha |
Hand-raised in the unspoilt waters of Mahurangi Harbour, these oysters are firm to the bite with sweet, clean rockmelon flavours and just a hint of creaminess. With oysters, I prefer my batter barely there – a crisp coating that is easily shattered. The batter is enough for 2 dozen oysters.
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Instructions
| 1. | Mix all the batter ingredients together lightly then pour through a fine sieve. |
| 2. | Set aside for 30 minutes and keep cold (refrigerate) until ready to use. |
| 3. | Heat the oil to 180 ̊C (a few droplets of batter should turn golden in a few seconds). |
| 4. | Dredge the oysters in the flour then dip them into the batter. |
| 5. | Using tongs, lower the oyers into the hot oil and leave them to fry for a couple of minutes, until the batter starts to turn gold (you may need to do this in batches). |
| 6. | Lift them carefully onto a plate lined with absorbent kitchen paper and sprinkle with salt. |
| 7. | Purée the kimchi in a food processor until smooth. |
| 8. | Transfer to a mixing bowl, add the mayonnaise and whisk together. |
| 9. | Serve battered oysters with kimchi mayo on the side. |
Photography Amber-Jayne Bain
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