Tempura Oysters with Szechuan and Wasabi Mayo


2 tsp Szechuan pepper

2 tsp sea salt, coarse

2 tbls soy mayo (Norganic)

1 tsp wasabi paste

1 cup rice flour

¼ cup rice flour, extra

¾ cup cold sparking

12 oysters

½ litre rice bran oil


In a mortar and pestle grind together the pepper and salt. Set aside. Next, heat the oil in a wok. Now mix the mayo and wasabi together and set aside.

Meanwhile, mix the water into the flour to create a batter, not too thin or thick. Coat each oyster in the extra flour and shake off any excess. Drop into the batter, letting any excess drop away.

Gently drop the oysters into the oil and allow them to turn golden brown. This should take about one minute. Take them out with a slotted spoon and drain on kitchen towel.

To serve, place the oysters back in the shell and place a small dollop of mayo on top. Sprinkle the salt over the top.