Lemon Basil Oysters
|Cornflour||75 Gram (1/2 Cup)|
|Iced water||60 Milliliter (1/4 Cup)|
|Finely grated lemon rind||1 Tablespoon|
|Shredded basil||2 Tablespoon|
|Oysters on the half shell||1 1⁄4 Kilogram (20 Medium Pieces)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|For capsicum tapenade|
|Red capsicum||150 Gram (1 Small Piece)|
|Drained capers||1 Teaspoon|
|Garlic||1 Clove (5 gm), chopped|
|Olive oil||1 Tablespoon|
Blend cornflour with the water in medium bowl; whisk in rind,basil and yolk, whisk until batter is smooth.
Remove oysters from shells; reserve shells.
Drain oysters on absorbent paper.
Wash reserved shells; place on oven tray, heat in moderate oven 10 minutes.
Meanwhile, heat oil in medium pan.
Dip oysters in batter, deep-fry oysters, in batches, until browned; drain on absorbent paper.
Serve oysters in shells, topped with capsicum tapenade.
Capsicum tapenade Quarter capsicum, remove and discard seeds and membranes.
Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens.
Cover capsicum pieces with plastic or paper for 5 minutes, peel away skin.
Blend or process capsicum with remaining ingredients until aLmost smooth.