JAPANESE SOY CHILLI SCALLOPS AND TEMPURA OYSTERS, SCALLOPS, PRAWNS, AUBERGINE

FANTASTIC FRESH ROCK OYSTERS, SO FRESH, CLEAN AND A BEAUTIFUL TASTE

SEARED SCALLOPS SERVED IN A LIGHT SOY SAUCE WITH FRESH

GREEN CHILLI'S, GINGER, LEMONGRASS AND FLAT PARSLEY

 

 

INGREDIENTS

Fresh scallops on the shell

100ml light soy sauce

1 drop of sesame oil

5 ml mirin (Japanese)

1 inch fresh ginger fine chopped

1 red chilli fine diced

1 clove garlic fine chopped

1 tsp flat leaf parsley chopped

1 tsp ooil and a tiny pinch butter

Add to the soy sauce, the ginger, chilli and garlic, place in a pan and very gently warm through.

Heat a non stick pan really hot, add the ooil and butter, as soon as it's bubbling place the scallops in the pan, sear for one minute and then turn, and sear the other side for approx one minute or until you feel a nice springy bounce when you touch the scallop, take off the heat immediately.  Meanwhile place the soy sauce in a pan and warm through.  Place the scallops in the shells and pour over the warmed soy sauce and infused ginger, chilli and garlic.

 

 

SUCCULENT TEMPURA AUBERGINE

INGREDIENTS
TEMPURA BATTER

1/2 egg beaten

125ml cold beer

pinch of bicarbonate soda

salt and white pepper

50g plain flour

1 aubergine sliced

1 ltr veg oil for frying

Heat the oil in a pan to 190 degrees, mean while slice the aubergine.  To make the tempura batter take the flour, bicarbonate, seasoning and mix together with the egg, then add the ice cold beer and mix roughly with chopsticks, leaving lumps, this is the way to perfect tempura, the lumps of flour will burst in the oil creating crusty off spurs, fantastic. 

Once the oil is up to heat, dip you aubergine in the batter and drop into the oil and fry for approx 2-3minutes until crispy golden, drain on paper roll and serve immediately.

 

 

SUMPTUOUS JUICY FRESH PRAWNS IN TEMPURA BATTER

INGREDIENTS

6 large fresh raw prawns

1 portion of tempura beer batter

(see above for recipe)

Prepare the raw prawns by taking the tail end and peel the shell off the body only, leave the tiny tail fins on and the head, for presentation and for great flavour if you like to suck the juices from this.

Bring your pan of vegetable oil up to heat approx 190 degrees and dip the prawns one at a time into the tempura batter and then lower gently into the hot oil, holding on for just a second before letting go, this just helps seal the first touch of tempura so that it won't sink to the bottom of a shallow pan and stick.

Fry for couple of minutes and drain on paper roll before serving with the dipping sauces above.

SUCCULENT TEMPURA SCALLOPS

INGREDIENTS

6 fresh scallops with shells preferably

1 portion of tempura batter (above)

To prepare the scallops, gently take the scallop in your hand and pull off the roe in the direction of the membrane it is attached to the scallop with, you will then find that the thin little slightly

discoloured membrane is also attached to the foot, this is the little extra white flap of scallop meat on a scallop that anchors it to it's shell, peel this off with the membrane and discard, (or cook for the cat)

pat each scallop dry with paper roll and leave to one side.  When the tempura is up to temperature dip each scallop in the tempura batter and drop into the hot oil,holding on for just a second to seal.  Fry for a couple of minutes and then drain on paper roll and serve immediately.

FRESH TEMPURA OYSTERS

INGREDIENTS

12 fresh rock oysters shucked

1 portion of tempura batter

To shuck the oysters take a tea towel and place the oyster dish side in the palm of your hand and with the tip of a strong thin tipped knife, pry the top flat lid off, as soon as you have got the tip of the knife in a gap twist the knife this will generally pop open the lid, run the blade around the rest of the oyster and pull off the lid.  Take the knife and gently run under the oyster to loosen and free the oyster from is foot that is anchored on the shell.  Once the oil is to up to temperature, gently dip the oysters, one at time into the tempura batter and drop gently into the hot oil holding onto the oyster for a few seconds before letting go, fry for approx 1-2 minutes, drain on kitchen roll and served immediately.