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.