Chocolate Tempura Oysters

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

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

Fish course
Pescatarian
Christmas

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