Tempura Oysters With Wasabi Dressing

• None None black salt or rock salt
• 18 None fresh oysters, shucked, shells cleaned
• 1 None egg white
• 1/2 cup all-purpose flour
• 1/2 cup champagne
• 1/2 tsp wasabi paste
• 1 tsp palm sugar, grated
• 1/2 tsp fish sauce
• 1/2 tsp lime juice
• 4-6 cups vegetable oil, for deep-frying
• 1/3 cup cornstarch
• 2 None spring onions, finely sliced

1. Fill a serving platter with salt. Top with cleaned oyster shells.
2. Lightly whisk egg white until foamy. Add flour, champagne and a handful of ice cubes. Whisk gently until almost smooth. Set aside to rest.
3. Meanwhile, to make the sauce, whisk together wasabi, palm sugar, fish sauce, lime juice and 1 tsp water. Spoon a little sauce onto each oyster.
4. Heat vegetable oil over high heat. Dry oysters on paper towels. Working in batches, lightly dust with cornstarch then coat in batter. Carefully dip in oil and fry for around 20 mins, or until crisp and golden. Drain on paper towels.
5. Place oyster back into shells. Top with spring onions. Serve immediately with remaining dipping sauce.

black salt, fresh oysters, egg white, allpurpose, champagne, wasabi paste, sugar, fish sauce, lime juice, vegetable oil, cornstarch, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/27920 (may not work)