Belfast Telegraph

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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

6 oysters

200g spinach

FOR THE TEMPURA BATTER

100g cornflour

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.

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