AT A GLANCE
We can't get enough of the Japanese sandwich, and the important thing to remember is to serve the fried component freshly cooked and crisp.
|01||Heat oil (about 5cm deep) in a saucepan to 175C. Combine oysters and soy sauce in a bowl and refrigerate. Place half the bread slices on a tray, spread with mayonnaise and Bull-Dog sauce and top with iceberg lettuce and spring onion.|
|02||To make tempura batter, whisk tempura flour and 185ml cold water with a pinch salt and pepper, and 2-3 ice cubes until smooth. Add oysters, coat well, then fry in batches, turning occasionally, until golden (1-2 minutes). Drain on paper towels, season to taste, place on prepared sandwich bases, top with remaining bread and serve hot.|
Note Bull-Dog sauce, a tonkatsu sauce, and Kenko mayonnaise, a Japanese brand, are available from Asian grocers.