Tempura Oyster Recipe with Apricot
Chris Horridge's tempura oyster recipe is served with apricot purée for a surprising twist in this oyster dish.
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Cooking tools:
- Plate
Ingredients
- 12 oysters
- 20g of cornflour
- 1000ml of oil
- 50g of cornflour
- 50g of rice flour
- 1/2 tsp baking powder
- 1 pinch of salt
- 50ml of vodka
- 50ml of water
- 6 apricots, pitted
- 60g of caster sugar
- 50ml of orange juice
- 200g of rock salt
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