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!
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
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.