Time: 50 min.
Complexity: easily
Servings: 2

Oysters in tempura batter with dressing - a detailed recipe.

Ingredients:

Oysters in batter

• 12 pcs. peeled oysters
• 1 cup rice flour
• 0.5 l of cold sparkling water
• 12 fresh perilla (Japanese shiso mint) leaves
• Salt
• 1 head of red leaf lettuce
• 2-4 Japanese pickled umeboshi apricots (sliced)

Refueling

• 2 tablespoons low-salt soy sauce
• 1 tbsp. l. rice vinegar
• 1 tbsp light sesame oil
• 1 teaspoon of sugar
• 1 teaspoon grated fresh ginger
• Mix all ingredients well in a small bowl.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

leaf lettuce, carbonated water, soy sauce, rice vinegar, ginger root, flour, mint, Apricots

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Preparation:

Step 1
• Prepare the tempura batterMix rice flour with soda water until you have a pancake-like batter. Wrap each oyster in a shiso leaf and thread onto a skewer.
Step 2
• Dip each oyster in the batter and fry at 205°C until golden brown. Season with salt and place on a lettuce-lined plate. Place a piece of umeboshi on each oyster. Serve with the dressing.

Votes: 3