Oyster Tempura with Tamarind Mayo

Recipe by BunnyEatsDesign.com

If you haven't already heard about Jenny's Kitchen Tamarind Chutney, this legendary Tamarind Chutney that was created over 20 years ago on Waiheke Island by Jenny Stewart. An amazing depth of flavour has made Jenny's Tamarind Chutney an award winner. It is simply addictive, with a cult following of foodies that will track it down from the other ends of the earth. On a personal note we are never without a jar of this liquid gold in our fridges!

We love incorporating local ingredients and products in all our meals and this beautiful Tamarind Chutney goes wonderfully with our oysters. Jenny's Kitchen Tamarind Chutney was first created on Waiheke Island in 1998. These truly gourmet condiments are still handmade in small batches with the same love and care as always. Each pot is hand stirred, each jar is hand poured.

Jenny's Tamarind Chutney is a true anglo-indian chutney with an exquisite depth of flavour. It's sweetness balances the natural sourness of Tamarind*. There is none of the vinegar taste that dominates so many chutneys, and it is beautifully spiced to create a full flavour with various options of 'hotness' to suit.

Oyster Tempura with Tamarind Mayo

Recipe by BunnyEatsDesign.com

Serves 2-4 as a starter

Ingredients

• 2 tablespoons Jenny’s Tamarind Chutney

• 3 tablespoons mayonnaise

• 1 free range egg yolk

• 1/2 cup ice cold soda water

• 1/2 cup rice flour

• 1/2 cup corn flour

• Vegetable oil for frying

• 12 half shell oysters

• Extra rice flour for dusting

• Garnish: Onion weed flowers and/or sliced spring onion

Preparation

1. In a small bowl, combine Jenny’s Tamarind Chutney with the mayonnaise and mix until smooth. Set aside until required.

2. In a medium bowl, stir egg yolk with soda water until just combined. Add rice flour and corn flour and combine gently using chopsticks, leaving small flour lumps as these will add texture to the batter.

3. Take a large saucepan or wok and fill 5cm with vegetable oil. Heat over medium/high heat until the oil starts to shimmer with heat. To test for correct temperature a cube of bread dropped into the oil will brown within 10 seconds.

4. Add a little rice flour to a shallow bowl or plate for dusting. Remove oysters from their shells and reserve the shells. Using chopsticks, dust oysters in rice flour and dip into the cold batter, and then carefully place into the hot oil. Deep fry in batches of 4 or 6 oysters (depending on the size of your wok/saucepan) for 5 minutes until they are light and crispy. Remove oysters from oil and drain on paper towels.

5. Drain the shells of any liquid and pat shells dry. Place shells a serving platter, place a fried oyster in each shell and season with salt and pepper. Dollop each oyster with about a teaspoon of tamarind mayo and scatter with onion weed flowers and/or sliced spring onion.