Recipe: The Parson's Nose - Tempura of oyster on wilted spinach with soy and ginger dressing
We celebrate the Hillsborough Oyster Festival with some superb seafood recipes from three of the town’s top restaurants.
What you'll need
FOR THE TEMPURA BATTER
150g plain flour
10g baking powder
Enough ice-cold sparkling water to make the batter
FOR THE SOY AND GINGER DRESSING
125ml light soy sauce
2 tbsp rice wine vinegar
2 tsp caster sugar
1 green shallot, end trimmed, finely chopped
2 tbsp finely grated fresh ginger
1 fresh red birdseye chilli, thinly sliced
2 tsp fresh lime juice
Combine the dressing ingredients in a small pot and stir until the sugar dissolves.
Wilt spinach in a pan with a knob of butter and seasoning.
To make the batter, sift the dry ingredients into the bowl of ice-cold water, being careful not to overmix. The batter should coat your finger.
Open the oysters and clean shells.
Place a small amount of wilted spinach in each shell, batter oysters in tempura batter and place on the spinach, then lightly drizzle with the soy and ginger dressing.