The partnership of crunchy tempura batter and seafood is delightful; especially when you add the wonderful brininess of oysters into the mix. I add an egg to the tempura batter ingredients, which is not traditionally done, however I have found that this batter sticks better to the seafood (especially slippery little suckers like oysters). Another tip is to ensure that your soda water is icy cold when adding it to make the batter. When deep-frying tempura batter the batter does not have to turn a deep golden colour as in beer batter – a pale coloured batter is perfect.
Add the plain flour and cornflour together in a bowl and combine well. Then add the egg to the flour mixture.
Pour sufficient icy cold soda water into the flour/egg mixture to form a light batter (note the bubbles frothing). Stir well but gently to combine. You want to keep as many bubbles as possible in the batter so that you end up with a light but crunchy batter to coat your seafood.
Keep adding the icy cold soda water until the batter is of a light consistency.
Dip each oyster individually into the tempura batter. Remove the oyster from tempura batter and allow a little of the excess batter to drain off.
Deep fry the tempura battered oysters in the hot vegetable oil in the Kambrook Wok. This will only take a few seconds.
With a wire scoop (to drain off excess oil), remove the tempura oysters from the hot oil in the wok.
Repeat the process with fish fillets.
The finished product – serve your fish after draining them on crumpled paper towel. Serve alongside the oysters with lemon wedges, chilli jam (for a spicy kick) and a traditional seafood sauce.
1 cup plain flour
1 cup cornflour
1L icy cold soda water