Tempura Oysters & Mackerel
Light crispy batter, cook in small batches
Equipment
- 1 small pot
Ingredients
- 50 g all-purpose flour
- 75 ml ice cold water
- 1 T kewpie mayonaise
- 12 oysters
- 100g mackerel, or similar
- 300 ml vegetable oil for deep frying
- .5 t wasabi paste to dress
Instructions
- Everything needs to be kept cold for the tempura. Put the flour in the freezer ahead of time. Chill the water. Keep the seafood cold.
- Prepare oysters, make sure they're free of shell and grit, keep cool til ready for cooking
- Slice mackerel and keep cool til ready for deep frying
- Heat oil to medium hot
- While oil is heating make the tempura batter
- Mix chilled water with kewpie, mix well
- Add flour to water & kewpie solution and just combine, do not over mix
- Once the oil is hot, cook the oysters and mackerel in batches so as to not overcrowd the frying oil or cool it too much
- Coat a few oysters &/or mackerel in the batter then place gently into the hot oil
- Allow the oysters/fish to cook for a few minutes. When the item floats and is golden in colour remove it and drain on a paper towel
- Repeat with the remaining oysters and mackerel
- Once all the oysters are cooked dab a small amount of wasabi on each oyster
- Serve oysters and mackerel with a tempura dipping sauce
Notes
All items should be kept as cold as possible during the preparation process (oil excepted)
The kewpie acts as an emulsifier (instead of an egg), read more about this from the recipe I used from chopstick chronicles
