Saturday Kitchen’s James Martin presents an easy way to cook oysters in a Japanese
For the oysters and prawns:
- 24 shucked oysters but keep the juice
- 16 shelled tiger prawns with their heads on
- 110g/4oz plain flour, plus extra for dusting
- 110g/4oz cornflour
- A pinch of salt
- 150-200ml/5-7 floz sparkling water
- 4 tbsp coriander cress
For the Yuzu dressing:
- 2 free-range egg yolks
- ½ tsp sea salt
- A pinch of white pepper
- 2 tsp rice wine vinegar
- 2 chopped red chillies
- 2-3 tsp yuzu juice (available from some Asian supermarkets and specialist retailers)
- 200ml/7fl oz vegetable oil
Heat the vegetable oil in a deep-fat fryer to 190C/375F.
Dust the oysters and prawns with plain flour.
Sift the plain flour and cornflour together into a bowl, then stir in the salt and sparkling water
and whisk until well combined (the batter will be quite lumpy).
Dip an oyster into the batter, then carefully lower it into the hot oil and fry for 2-3 minutes, or
until golden-brown and crisp. Remove from the oil and set aside to drain on kitchen paper.
Repeat with the remaining oysters and prawns.
For the yuzu dressing, blend all the ingredients, except the vegetable oil, in a small food
processor to a purée. Add the reserved oyster juice, then slowly blend in the oil to form a thin
mayonnaise. Season, to taste, with salt, freshly ground black pepper and more yuzu juice.
To serve, pile the oysters and prawns onto a serving platter, then drizzle with the dressing and
sprinkle over the coriander cress.