Recipes - Seafood NZ
Discover the secret to perfect tempura: use ice water and fresh, lightly coated batter for crispy oysters.
Ingredients
- Kelp seasoning: ½ sheet dried nori
- Kelp seasoning: 1tsp sesame seeds
- Kelp seasoning: 1 fresh small lime, zest only
- Kelp seasoning: 100g flakey sea salt
- Miso dipping sauce: 60g miso paste
- Miso dipping sauce: 20ml rice wine vinegar
- Miso dipping sauce: 60ml water
- Miso dipping sauce: 3 fresh lemons, juiced
- Miso dipping sauce: zest of 1 fresh lemon
- Miso dipping sauce: 50ml soy sauce
- Miso dipping sauce: ½ spring onion, finely chopped
- Tempura: 1 egg
- Tempura: 1 cup ice water
- Tempura: 1 cup flour, sifted
- Tempura: 24 NZ Pacific oysters, half shell
- Oil for frying
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