Salt and Pepper Oyster Fritter with Fennel and Black Bean

• tissue-thin fennel shavings
• finely shredded daikon radish
• daikon cress, snipped
• red shallot, finely sliced
• vegetable oil, for deep-frying

To make the dressing, place all the ingredients in a bowl and whisk until combined.

Mix the fennel, daikon, cress and shallot with enough black bean dressing to moisten.

Heat the oil to 180°C in a saucepan or small wok. Dip the oyster in the egg white, then coat in the black pepper salt crust. Fry the oyster fritter for 50 seconds until crisp, then drain on paper towel.