Pearls of wisdom - Gorilla Guides December 06 2014, 0 Comments
(Oyster Tempura with a Raspberry Vinaigrette)
Mark Apsey, Head Chef at Idle Rocks, St Mawes.
The crispy horseradish tempura along with the fruity sharpness of the raspberry vinaigrette give these fantastic oysters a real crunchy kick! The Idle Rocks is in a perfect location in St Mawes sat right on the Harbour in a fantastic completely refurbished Hotel. Both the Idle Rocks and Fal Oyster are based on the River Fal. They use as much local produce as possible and even have their Oysters delivered by boat!
Oysters (we would suggest around 3 per person)
4 parts plain flour
2 parts Potato Starch (a lighter alternative to cornflour)
1 part Baking Powder (Makes the batter lighter and crisper still)
2 parts horseradish
For the Raspberry Vinaigrette:
1 part Raspberry
1 part Red Wine Vinegar
Vinaigrette: Mix all of the ingredients in a mixing bowl with a whisk until even.
Tempura: Mix all of the ingredients in a mixing bowl and add enough water until the batter is light and smooth.
To Serve: Shuck (please see our shucking method) and then dip each Oyster in the batter and gently place into a deep fryer at 190 degrees for approximately a minute and a half until they are golden brown. Alternatively fry in a frying pan in 2cm of very hot oil.
Gently remove them with a slotted spoon being careful not burn yourself and place onto kitchen towel to absorb excess oil.
Place the Oyster Tempura back into its shell and then drizzle the Raspberry Vinaigrette over.