Oyster fritters with tamarind sauce

AT A GLANCE

  • Serves 12 people

"When cooked, oysters take on a meaty texture, and in a fritter such as this they're enough to convert the most ardent oyster naysayer," says Dunn.

  • 75 gm (½ cup) plain flour
  • 65 gm (1/3 cup) rice flour
  • 100 gm (1/3 cup) potato flour
  • ½ tsp baking powder
  • 2 tsp caster sugar
  • 1 egg
  • 18 oysters
  • 1 carrot, cut into julienne
  • 1 Spanish onion, halved lengthways and thinly sliced
  • 2 spring onions, thinly sliced
  • For deep-frying: vegetable oil
  •  
  • Tamarind sauce
  • 70 gm palm sugar, finely chopped
  • 2 tbsp fish sauce
  • 2 tsp rice vinegar
  • 1 long red chilli, finely chopped
  • 2 tsp tamarind paste
01   For tamarind sauce, stir palm sugar and 60ml water in a small saucepan over low heat until sugar dissolves. Increase heat to medium and simmer until caramelised (8-10 minutes). Remove from heat, stir in fish sauce and vinegar (be careful, mixture may spit), then add chilli and tamarind and set aside until required.
02   In a large bowl combine flours, baking powder and caster sugar. Make a well in the centre, add egg and 1 cup (250ml) water and whisk to form a smooth batter. Add oysters and vegetables and stir to combine. Heat vegetable oil in a large deep saucepan or deep-fryer to 180C. Add spoonfuls of mixture and deep-fry in batches, turning occasionally, until crisp and golden (2-3 minutes; be careful, hot oil may spit). Drain on a plate lined with absorbent paper and serve fritters hot with tamarind sauce.

Topics:

TAMARIND, EGGS, CARROTS, ONIONS, WINTER, MAIN, SEAFOOD, DRINK SUGGESTION, CHILLIES, OYSTERS, MODERN AUSTRALIAN

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

BOTTLE-AGED RIESLING. , suggested by MAX ALLEN

FEATURED IN

Aug 2013

Aug 2013

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