OYSTERS IN TEMPURA BATTER
Serves 4

INGREDIENTS

20 Falmouth Bay Oysters
Sunflower Oil for deep frying

For the batter
50g (2 oz) plain flour
50g (2 oz) cornflour
Pinch of salt
4 teaspoons toasted seseme seeds
175 ml (6 fl oz) ice cold soda water
Lime wedges, to serve

For the dipping sauce
4 tablespoons dark soy sauce
4 tablespoons water
Juice of 1 lime

Open all the oysters (see oyster facts) and pour off all the liquor. Carefully cut the meats out of the bottom, deeper shells. Keep these deeper shells for serving.

Mix together the ingredients for the dipping sauce and pour into 4 small dipping saucers or bowls.

Heat some oil for deep frying to 190c/375f. Make the batter by sifting the flour, cornflour and salt into a bowl. Stir in the sesame seeds, then stir in the ice cold soda water (it must be very, very cold and from a new bottle for this batter to be successful) until only just mixed in but still a bit lumpy. If it seems a bit thick add a drop more water. You want the batter to be very thin and almost transparent. Dip in the oysters, one at a time, drop them into the hot oil and fry for 1 minute, until crisp and golden. Lift out and drain very briefly on kitchen paper. Then put oysters back in there shells and arrange on 4 plates. Serve with the lime wedges and dipping sauce.