Tempura Oyster Salad with Sriracha Mayonnaise
Going to the beach this summer? Here is an easy recipe that is perfect for a beach vacation where fresh oysters are plentiful. Tempura batter fried anything makes even the pickiest of eaters happy so if little ones are part of the dinner crowd no worries, they will not skip a beat with this recipe. Seltzer water is the key ingredient to keeping this batter light and crunchy; great for seafood of any kind. Even if a beach vacation is not in your future, Hong Kong Supermarket seafood department has live, fresh oysters plus all the ingredients needed for this tasty dish.
1 cup of all-purpose flour
8 oz. of seltzer water
¾ Teaspoon of salt
2 Tablespoons of cornstarch
2 Tablespoons of peanut oil
2 dozen oysters shucked and patted dry
All-purpose flour for dusting
Heat about 2 inches of peanut oil in a cast iron skillet until it reaches 350 degrees. Mix the first 5 ingredients in a medium size bowl. Dust dry oysters in flour then dip in batter. Fry the oysters until light golden brown about 3-4 minutes. Drain on paper towels.
½ head of Napa cabbage cored and thinly sliced
1 bunch of cilantro leaves chopped and stems discard
1 lime juiced
1/3 cup of canola oil
Salt & pepper to taste
Add the Napa cabbage and the chopped cilantro leaves in a medium bowl. Mix the lime juice, oil and salt & pepper. Pour over the cabbage and cilantro and toss until all is coated well.
3 Tablespoons of mayonnaise (I like Duke’s)
1 Tablespoon of Sriracha hot chili sauce or to taste
½ lime juiced
Mix all ingredients well.
To serve: plate the salad first then layered the oysters and top with Sriracha mayonnaise.