Posted on
Wednesday, 14 September 2011
07:34
| By:
Tony
For the salad;
¼ cabbage, very finely sliced through the robo coupe
1 small red onions, cut in half and very finely sliced on mandolin
1 large carrots cut in fine julienne strips on the mandolin
500ml dressing
For the dressing;
12 dried chillies
1ltr rapeseed oil
6 onions, finely diced
200g red curry paste
2 large knobs ginger, peeled and diced
8 large red chillies, seeded and diced
200g palm sugar
200ml rice wine vinegar
Juice of 3 limes
100ml fish sauce
250g coriander chopped
6 bunches scallions finely sliced
For the tempura oyster;
Seasoning
100g plain flour
1 egg yolk
100ml ice cold sparkling water
12 oysters, removed from their shells and shells reseved
To serve;
Maldon salt
Coriander leaves
Lime wedges
Method;
For the dressing;
Place the shallots, paste, ginger, chillies and oil into a pan and warm through, allow to infuse for 1 hour. Place the sugar and the vinegar in a small pan and cook to a light syrup.
Remove from the heat and stir in the lime juice, fish sauce and the oil. Allow to cool completely.
Once cold add the coriander and scallions, taste to make sure the flavours are well balanced.
The taste should be hot, sweet, sour and salty with no flavour overpowering the other.
For the salad;
Place the cabbage, onion and carrots into a large bowl. Add the dressing and mix well making sure everything has been evenly distributed.
Place the oil a wok and heat until smoking add the chillies and blacken. Strain the oil and discard the chillies.
For the tempura oyster;
Mix the flour and egg yolks together with a fork, add the water all in one go and stir very lightly with the fork, leave the batter quite lumpy as it is these lumps that make the tempura crisp when fried. Dip each oyster into a little flour to cover then dip into the batter, deep fry at 180c until crispy and cooked through, approx 2-3mins. Drain on kitchen roll.
To serve;
Take a rectangle plate, cover the base with maldon salt and place 3 well cleaned oyster shells on top. Place a little of the dressed Asian slaw in the empty and place a tempura oyster on top. Garnish with coriander and lime wedge and serve.
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