Name: Chocolate Tempura Oysters
Yield: Serves 4
Ingredients: 50 g cocoa nibs (stockists); 100 g piece of peeled daikon, finely grated; 1 tbsp finely chopped fresh coriander; 1–1.5 litres sunflower or vegetable oil, for deep-frying; 4 tbsp sake; A small pinch of salt; 1 tbsp finely chopped fresh root ginger; Wasabi paste, to taste; Fresh coriander sprigs, to garnish; 50 g plain flour; 2 tbsp Chocolate Balsamic Glaze; 50 g cornflour; 20–24 large oysters; 1 tbsp dark soy sauce; 175 ml ice-cold soda water, from a new bottle; 1 medium-hot red chilli, seeded and very finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

I loved fresh oysters until I developed an allergy to them, but I can eat cooked ones and this is a lovely dish we occasionally make at Christmas, to enjoy with a glass of champagne. I’ve modified Rick Stein’s tempura batter recipe, adding cocoa nibs and a touch of herb and spice.

Ingredients

20–24 large oysters
1–1.5 litres sunflower or vegetable oil, for deep-frying

Method

Heat some oil for deep-frying to 190°C. Mix together the ingredients for the dipping sauce and divide it between 4 dipping saucers. Arrange the grated daikon in a little pile on each serving plate.

Open the oysters and release them from their shells. Drain the meats briefly on kitchen paper and dry the deepest shells for serving.

Make the batter by sifting the flour, cornflour a