Oyster katsu sandos

AT A GLANCE

  • Serves 12 people

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.

  • For shallow-frying: vegetable oil
  • 36 oysters, unwashed, drained juices
  • 2 tbsp light soy sauce
  • 12 thin slices white bread, crusts removed, halved Bull-Dog sauce and Kenko mayonnaise (see note), to serve
  • ¼ iceberg lettuce, shredded
  • 1 thinly sliced spring onion, to serve
  • 120 gm tempura flour
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.

Topics:

SEAFOOD, BREAD, FAST, OYSTERS, SNACK, JAPANESE, LETTUCE, AUTUMN

Recipe:

LISA FEATHERBY

Photography:

ROB SHAW

Styling:

LISA FEATHERBY , JERRIE-JOY REDMAN LLOYD

FEATURED IN

May 2015

May 2015

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