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Oysters Citrine – Crisp & Crunchy

8 November 2016 BY Julie Biuso
SERVES: Makes a dozen

Oysters Citrine

Deep-fried oysters ... I know, many oyster lovers will think the treatment is unnecessary, oh, but I have to say, it is one of the most magnificent ways to eat them!

Ingredients

Handful of ice cubes
6 Tbsp tempura batter mix
3-4 Tbsp finely chopped preserved lemon
12 Te Matuku oysters, freed from their shells
1 cup olive oil for deep frying
Parsley, optional

Method

1 To make ice-cold water, put a handful of ice cubes in a jug and pour on a little cold water. Wait for ice to start melting and to chill the water. Measure 130ml icy water. Have batter mix in a wide bowl and pour in water. Stir together, but don’t worry if batter stays lumpy.

2 Distribute lemon inside oysters, gently sealing.

3 Heat oil in a wok over medium-high heat until it is nicely hot. Add half the oysters to the bowl of batter and turn them carefully with a large spoon. Transfer one by one to the hot oil. Cook until golden, then flip them over and cook the other side until golden. Remove from oil with a slotted spoon and drain briefly on a rack. Cook the rest of the oysters.

4 Transfer oysters to a plate and serve. If liked, fry a little parsley as a garnish. The parsley must be very dry, but even so, expect it to spit when it goes in the hot oil (stand back). Fry for 1 minute, remove from oil, drain briefly and use as a garnish.

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Julie Biuso

Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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