Kelly has a Bachelor of Ecotourism and a passion for the natural world. Before her life as a full-time traveller and freelance writer, she was a personal trainer and has also worked as a snorkelling guide on the Great Barrier Reef. Kelly has written, and published, educational children's activity books and is now dabbling at writing a cookbook. She has raised three sons, operated her own business and spent two years travelling around Australia - towing a fishing boat and living in a tent. Kelly and her hubby now live on their 45ft sailing yacht. They plan to sail slowly around the world, visiting as many places as possible.
Tempura Oysters are my favourite. Even more so when we have plucked the oyster fresh from the rocks ourselves! While in Broken Bay, North of Sydney NSW we had the opportunity to treat ourselves to fresh oysters a few times.
This particular day I decided to do tempura oysters three ways; dressed with soy & mirin, wasabi mayo and chilli ginger mirin.
I made a simple tempura batter with plain flour, powdered egg and soda water. Deep fried the battered oyster for one to two minutes and then dress them with the sauce. Simple, easy and delicious!
At an anchorage called “Hole in the Wall” at Jervis Bay, we could catch nothing but these voracious little leatherjackets which kept devouring our bait, hooks, sinkers and squid jags. In the end we decided to eat them!
Firstly for lunch I made Thai Style Fish Cakes by blending up the fish with garlic, onion, red curry paste, left-over tin corn and a little corn flour. The result was yummy and I served them with soy and sweet chilli sauce.
For dinner I made a batter and deep-fried the small fish fillets.