Mahurangi Oysters In Kombucha Batter With Kimchi Mayo - Cuisine Magazine - From New Zealand to the W
Hand-raised in the unspoilt waters of Mahurangi Harbour, these oysters are firm to the bite with sweet, clean rockmelon flavours and just a hint of creaminess.
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Cooking tools:
- Deep-fry thermometer
- Food processor
- Fine-mesh sieve
- Deep fryer
- Pot
- Stove
- Mixing bowl
- Whisk
- Tongs
- Plate
- Paper towel
- Measuring cup
- Refrigerator
Ingredients
- 24 oysters
- oil for deep-frying
- flour for dredging
- 100g kimchi
- 300g Japanese mayonnaise
- KOMBUCHA BATTER
- 1 cup self-raising flour
- 1 cup cornflour
- splash of oil (this gives your batter a lovely shine)
- pinch salt
- 350ml Daily Organics kombucha
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