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Lemon Basil Oysters

Ingredients
  Cornflour 75 Gram (1/2 Cup)
  Iced water 60 Milliliter (1/4 Cup)
  Finely grated lemon rind 1 Tablespoon
  Shredded basil 2 Tablespoon
  Egg yolk 1
  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
Directions

1.
Blend cornflour with the water in medium bowl; whisk in rind,basil and yolk, whisk until batter is smooth.
2.
Remove oysters from shells; reserve shells.
Drain oysters on absorbent paper.
Wash reserved shells; place on oven tray, heat in moderate oven 10 minutes.
3.
Meanwhile, heat oil in medium pan.
Dip oysters in batter, deep-fry oysters, in batches, until browned; drain on absorbent paper.
4.
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Seafood
Interest: 
Aphrodisiac
Servings: 
6

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