Tempura Rock Oysters Served with Golden Kelp Vinegar and Fresh Lemon

Love oysters? While many prefer to eat Rock oysters natural, those with curious taste buds will enjoy the rich flavours in this recipe.

Sydney Rock Oysters

Serves 2 as an entrée

12 Oystersmiths Sydney Rock Oysters, served on the half shell

Splash of Golden Kelp Vinegar to dip

Finely chopped chives or tarragon if on hand

Fresh lemon wedges to serve

250ml neutral oil for frying (peanut or canola oil)

50g cornflour plus a little extra for dusting oysters

4g bi carb soda

80g ice cold soda water

Heat oil to 165c and hold temp.

Combine all batter ingredients in one bowl starting with dry ingredients. A lumpy mixture is fine, do not over mix.

Drain and dust oyster meat in extra cornflour (retain shells for serving).

Once oil is up to 165c remove oysters from cornflour and gently shake off excess, before placing 3 at a time in batter mixture.

Briefly allow excess batter to run off oyster meat before delicately placing in hot oil. Fry for 1 minute and repeat for remaining oysters.

Substitute soda water for your favourite light beer from your local craft brewer for a richer flavour.