If you read my post last week about the plight of the Sydney Rock Oyster, you'll know how passionate I am about their survival and the survival of the industry... and just how bloody delicious they are!⁠ ⁠ So, I'd encourage you all to get your hands on some soon and try whipping up my Tempura Oysters With Wakame Salad, Nori & Wasabi recipe... ⁠ ⁠ INGREDIENTS⁠ 24 rock oysters, shucked ⁠ Vegetable oil, for deep-frying ⁠ Rock salt, to serve⁠ Wakame salad, to serve⁠ 1 sheet nori, thinly sliced⁠ ⁠ ## Tempura batter ## ⁠ 150g tapioca flour⁠ 150g rice flour⁠ 1/2 cup ice cubes⁠ Juice of 1 lime⁠ Juice of 1 lemon⁠ 250ml soda water ⁠ ⁠ ## Wasabi dressing ##⁠ 1 tablespoon wasabi paste ⁠ 250 ml (9 fl oz/1 cup) olive oil ⁠ 3 teaspoons sesame oil ⁠ 1 tablespoon soy sauce ⁠ ⁠ ⁠ METHOD⁠ ## For the tempura ##⁠ 1. Combine the tapioca and rice flour in a bowl. Add the ice cubes, soda water, lime and lemon juice mixing with a fork to form a batter - a few little lumps are fine, as they will crips up in the deep-fryer.⁠ ⁠ ## For the wasabi dressing ##⁠ 1. Place the wasabi and 3 tablespoons hot water in a bowl and whisk until well combined. ⁠ ⁠ 2. Mix together the olive oil, sesame oil and soy sauce, then slowly add to the bowl in a steady stream, whisking until emulsified — be careful not to add the mixture too fast or the dressing will separate. ⁠ ⁠ 3. Set aside.⁠ ⁠ ## For the wasabi oysters ##⁠ 1. Remove the oysters from their shells and place the meat on a tray. Use a paper towel to clean out the shells.⁠ ⁠ 2. Two-thirds fill a deep-fryer or large heavy-based saucepan with vegetable oil. Heat to 170oC (325oF), or until a cube of bread dropped into the oil turns golden brown in 20 seconds.⁠ ⁠ 3. Dust the oysters lightly in extra tapioca flour, then dip them into the tempura batter and lightly coat them. Working in two batches, deep-fry the oysters for about 1 minute, until golden. Drain on paper towel. ⁠ ⁠ ## To serve ##⁠ 1. Make a bed of rock salt on a serving platter and arrange the oyster shells on top. ⁠ ⁠ 2. Spoon a little wakame salad into the shells, then drizzle with the wasabi dressing - place an oyster on top of each and garnish with sliced nori. ⁠ ⁠ ENJOY!⁠ ⁠ LM